Volatile Acidity

Intermediate Chemistry & Science

التعريف

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

التفاصيل

الفئة: Chemistry & Science
الصعوبة: Intermediate

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