The following table has been updated from the work of Dr. Sandy Kirk, Colin Nicholson and Bill Pearson and is based on wine tasting. It provides rough targets to aim for when starting or finishing a wine. INDAC is calculated as titratable acidity of a wine or must minus the pH.
(TA minus pH =INDAC)
In finished wines the following was noted:The point of ideal aroma and flavour for each wine is more narrow and critical than ranges indicated in the table. The point of improvement is clearly evident.
Where additions were made to a finished wine , citric acid gave clearly superior aroma and flavour.