RED OR WHITE? SWEET OR DRY? - Acidity of Wine

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.

The total acidity of wine is about 5-7 g/L and it is determined as an amount of tartaric acid in one liter of the wine.           

You have tasted samples of wine and assessed the degree of sweetness and acidity. Determine the acidity experimentally and compare it to average value and your assessment. Does the measured value correspond to your observation?