Determination of the acidity of wine materials in the conditions of craft production. Review.

The influence of various factors on the content of organic acids in the raw materials of the wine industry is considered. The express methods of acidity determination in winemaking, in particular potentiometric, titrimetric and combined approaches available for small producers, are analysed. The advantages and limitations of each of the methods, as well as the prospects for the use of natural indicators are considered. High-performance liquid chromatography (HPLC) is identified as the most accurate method, though its use is limited due to high cost and the need for specialized equipment. For preliminary analysis, potentiometric and titrimetric methods are recommended, with further improvement aimed at enhancing the accuracy of acid composition assessment.