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'''Titratable Acidity''' (abbreviated as '''TA''') is an approximation of the ''Total Acidity'' of a solution, and has long been used in the production of wine. It is usually expressed in units of grams per liter (g/L), although other formats are also used <ref>[http://www.accuvin.com/wp-content/uploads/2015/04/Monitoring-Acids-and-pH-in-Winemaking.pdf Wine From the Outside - Easy Wine Chemistry For the Casual Chemist. Monitoring Acids and pH in Winemaking. Mike Miller.]</ref>. Titratable Acidity is often mistakenly confused with Total Acidity, but they are not the same thing <ref>[http://wineserver.ucdavis.edu/pdf/attachment/220%20relationship%20between%20total%20acidity,%20TA,%20and%20pH%20.pdf The relationship between total acidity, titratable acidity and pH in wine. Roger Boulton. American Journal of Enology and Viticulture. 31(1): 76-80. 1980.]</ref>. While Total Acidity is a more accurate measurement of the total acid content of a solution, Titratable Acidity is used because it is easier to measure. Although titratable acidity does not measure all acids, TA is generally considered a better way to measure perceivable acidity in sour beer and wine than pH <ref>[http://blog.ocbeerblog.com/2015/04/13/how-sour-is-your-sour-beer/ How Sour is Your Sour Beer?. OCBeerBlog on Firestone Walker's demonstration of the uses of TA measurements. April 13, 2015.]</ref>.