The level of titratable acidity is important in optimizing extraction of flavor components prior to fermentation. During processing, controlling TA improves fermentation. Post fermentation monitoring of acidity levels leads to correct balance, and improves the efficacy of aging. Post fermentation monitoring of TA levels can also be used to follow undesirable changes caused by yeasts or bacteria. The range of the TA Kit is from 4.0 - 11.0 g/L as tartaric acid.
The TA Test Kit includes 20 tests, 20 samplers, and an insert with complete how-to-run test instructions. The insert also includes a Summary Interpretation explaining how to use the test results. The label with the color chart is on the front of the kit.