The wine is a product that consists of several components, most of which is water (91 %). Besides water, ethanol (9-14 %), residual sugar, dyes and tannins, there are present also acids. There are more acids, but the most represented is tartaric acid, then malic, citric and lactic acid. The proportion of the acids’ amount is a reason of characteristic taste and bitterness of each wine. Low content of acid results in insipid taste of wine, so the determination of total acidity is an important controlled item.