The organoleptic properties of wines

Total acidity in grape juice or wine is the titratable acidity, which is determined by titration of wine with sodium hydroxyde of known concentration. Volatile acidity in wine consists of free and bound forms of volatile acids, which can be determined by vapour destillation of wine after addition of tartataric acid, which can replace the volatile acids from their salts. The bound acidity is the difference between the total acidity and the volatile acidity.