Why is tartaric acid the default choice for wine?

Tartaric acid is the dominant natural acid in grapes and is metabolically stable — it is not broken down by lactic acid bacteria during malolactic fermentation. Malic acid can be consumed by MLF, changing your TA after the fact. Citric acid may be metabolized into acetic acid (volatile acidity) by bacteria, so it is typically used only in small quantities in finished, stable wines.

What is a typical target TA for red vs. white wine?

Most red wines taste balanced at 5.5–6.5 g/L TA, while white wines and rosés are generally best at 6.0–7.5 g/L. Sparkling wines may go higher, around 7.0–8.0 g/L, because CO2 enhances the perception of acidity.

Why does the formula use a conversion factor for malic and citric acids?

TA is conventionally reported as tartaric-acid equivalents. The theoretical mass conversion therefore uses equivalent weight, including the number of titratable protons: tartaric ≈75.04 g/eq, malic ≈67.05 g/eq, and citric ≈64.04 g/eq. That gives factors of about 0.893 for malic and 0.853 for citric relative to tartaric. Wine buffering makes bench trials and re-testing essential.

Should I add the full calculated amount at once?

It is safer to add 75–80% of the calculated amount, blend thoroughly, then re-measure TA. Acid additions interact with the wine's buffering capacity, so the actual TA shift may differ slightly from the theoretical value. Incremental addition prevents over-acidification.

Can I use this tool to lower TA?

No. This tool only calculates additions to raise TA. To reduce TA you would use deacidification agents such as potassium carbonate, potassium bicarbonate, or cold stabilization, which require separate calculations.

Wine Acid Addition Calculator

Enter current TA, target TA, and wine volume to calculate how many grams of tartaric, malic, or citric acid to add.

Acidity Parameters

Current TA (g/L)

Measured titratable acidity of your wine

Target TA (g/L)

Desired titratable acidity after addition

Wine Volume

Acid Type

Tartaric acid

Most common; stable through MLF. Factor 1.0.

Malic acid

Tart, apple-like; consumed by MLF. Factor 0.893.

Citric acid

Fresh, bright; use in stable finished wine only. Factor 0.853.

Results

Enter values and click Calculate.

Typical TA Targets by Wine Style

Red wine 5.5–6.5 g/L

White & rosé wine 6.0–7.5 g/L

Sparkling wine 7.0–8.0 g/L

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Summary

This tool calculates the amount of acid to add to a batch of wine to bring titratable acidity (TA) up to a target level. Titratable acidity is the total concentration of acids in wine, expressed in grams per liter (g/L). Red wines typically target 5.5–6.5 g/L TA while whites aim for 6.0–7.5 g/L. The base calculation is: grams to add = (target TA − current TA) × volume in liters. Because different acids have different effective strengths relative to tartaric, the tool applies a conversion factor when you select malic or citric acid.

How it works

Measure your wine's current titratable acidity (TA) in g/L using a titration kit.
Enter the current TA and your desired target TA in the fields provided.
Enter the wine volume in liters or gallons and select the unit.
Choose the acid type: tartaric (factor 1.000), malic (factor 0.893), or citric (factor 0.853).
The calculator converts gallons to liters if needed, then applies: grams = (target − current) × liters × factor.
The result shows the exact number of grams to dissolve in a small amount of wine and blend in.

Use cases

Raise the acidity of a low-acid grape variety such as Viognier or Muscat.
Adjust TA before fermentation when working with warm-climate fruit.
Fine-tune acidity after fermentation to improve balance and shelf life.
Compare how much tartaric vs. citric acid is needed to achieve the same TA lift.
Scale a small test addition up to a full carboy or barrel.

Frequently Asked Questions

Last updated: 2026-06-15 · Reviewed by Nham Vu