Volatile Acidity
Intermediate Chemistry & Scienceالتعريف
Acids that can evaporate and be detected as off-aromas.
بالتفصيل
Abbreviated VA. Primarily acetic acid and ethyl acetate, produced by acetic acid bacteria (Acetobacter) in the presence of oxygen. All wines contain trace VA (0.2-0.6 g/L is normal). Above 0.7-0.8 g/L, vinegar-like character becomes apparent. Some elevated VA is acceptable in certain styles. VA is measured by steam distillation and titration. It's the most common measurable fault in wine.
أدلة ذات صلة
- Wine Faults: How to Identify and Handle Flawed Bottles
- Understanding Wine Ratings and Critics
- Wine Preservation: Keeping Open Bottles Fresh
- Understanding Wine Body, Acidity, and Tannin
- Common Wine Faults and How to Detect Them
- Fermentation: How Grape Juice Becomes Wine
- Sulfites in Wine: Facts and Myths
- Understanding Wine pH and Acidity
- Organic, Biodynamic, and Natural Wine
- Yeasts and Fermentation Strains: The Invisible Winemakers
- The Microbiome in Wine: Beyond Yeast
- Sulfites in Wine: Allergies and Sensitivities
التفاصيل
- الفئة
- Chemistry & Science
- الصعوبة
- Intermediate