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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 exist <ref>[http://www.accuvin.com/Monitoring%20Acids%20and%20pH%20in%20Winemaking.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 (see reference). While ''Total Acidity'' is a more accurate measurement of the total acid content of a solution, ''Titratable Acidity'' is usually used because it is easier to measure <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 Journa l of Enology and Viticulture. 31(1): 76-80. 1980.]</ref>. ''TA'' has also proved to be a useful way to measure perceivable acidity in sour beer <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>.