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The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeasts during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the "Titratable Acidity" or "Total acidity", which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH with most wines having a pH rating between 2.9-3.9 pH. Generally, the lower the pH, the higher the acidity in the wine. However, there is no direct connection between total acidity and pH it is possible to find wines with a high pH for wine and high acidity. In wine tasting, the term "acidity" refers to the fresh, tart and sour attributes of the wine which is evaluated in relation to how well the acidity balances out the sweetness and bitter componentsof the wine.