Term (also acidity, from Latin acidus "acid") for the extent of the ability of a chemical compound to release protons. This means that the acidity (proton concentration) of a solution expressed by the pH value is changed. This value is measured by means of acidimetry and titration. In viticulture, this is usually understood to mean the content of the various acids in a wine. See also under total acidity and units of measurement.
As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)