Читать книгу Handbook of Enology, Volume 2 - Pascal Ribéreau-Gayon - Страница 19

The fact that enologists need to distinguish between total acidity, pH, and volatile acidity demonstrates the importance of the concept of acidity in wine. This is due to the different organoleptic effects of these three types of acidity. Indeed, in any professional tasting, the total acidity, pH, and volatile acidity of the wine samples are always specified, together with the alcohol and residual sugar contents.

The importance of total acidity is obvious in connection with flavor balance:

Looking at this balance, it is understandable that dry white wines have a higher total acidity than red wines, in which phenols combine with acids to balance the sweet taste of the alcohols. Volatile acidity indicates possible microbial spoilage.