The determination of acids in wine is mainly done by titration; see there.
Also known as volumetry, a method of quantitative analysis in chemistry for the quantitative determination of substances in a solution. The name is derived from the Latin-French term "titre" for "fineness". There are various titration techniques. For wine, acid-base titration is used to determine the total amount of titratable acids. This is the sum of the free acids present, excluding carbonic acid. The fact that an acidic and a basic solution completely neutralize each other at a certain ratio...
Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.
Thomas Götz
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