Question on wine log

On many wine logs the question of TA is present. Could some one tell me what is ment by TA

From Jack Keller's website:

Titratable Acidity:

Also called TA and sometimes total acidity, titratable acidity is the sum of the fixed and volatile acids present in a wine. This is determined by a chemical process called titration. The titratable acidity is usually expressed in terms of tartaric acid, even though the other acids are also measured. Titratable acidity is expressed either as a percentage or as grams per liter. For example, 0.7% TA is the same as 7 grams per liter (or 7 g/l) TA.

Thank you I have a acid tester and test all the time. I have 4 batches of Concord going right now and my starting acid was 0.6%