Malolactic fermentation usually results in a reduction in the amount of total acidity of the wine.
2.
The titratable acidity or " TA " ( also referred to as " total acidity " ) is the measure of the tartaric acid in the grapes.
3.
The downside is that it lowers the wine's total acidity, which can be undesirable in California, where the warm climate matures grapes with higher natural sugars and lower acids.
4.
In the petioles ( stalks ), the proportion of oxalic acid is much lower, only about 2 2.5 % of the total acidity, which consists mostly of malic acid.
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