Titratable acidity
Japanese: 滴定酸度
A measure of total acid content determined by neutralizing with an alkaline solution. Unlike pH, it represents the 'amount' of acid.
Titratable acidity is an analytical method quantifying total organic acid content. An alkaline solution (such as sodium hydroxide) is added until neutralization, and acidity is calculated from the amount required.
While pH indicates acid strength (hydrogen ion concentration), titratable acidity indicates acid quantity. Foods at the same pH 4.5 can have different titratable acidities. Using both in fermentation management provides more accurate tracking of acidity changes.
Rising titratable acidity during miso aging is evidence that lactic acid bacteria are producing organic acids. In yogurt and wine quality control, titratable acidity is also a fundamental measurement.