pH and TA are not very closely related. Both are measures of acidity (high TAs and low pHs denote lots of acidity), but TA is the sour taste, in contrast to pH, which is the amount of free, dissociated protons that are controlling the wine’s chemistry and microbiology. TA is like the cops on the payroll, while pH is like the cops on the beat fighting crime. Or if you like, TA is like the number of women at a party, while pH measures how many of them are unattached. TA numbers make sense: TA is higher in tart wines. The pH scale, though, is counterintuitive: low pH means high free acidity.
