Volatile Acidity
Intermediate Chemistry & ScienceDefinition
Acids that can evaporate and be detected as off-aromas.
In Depth
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.
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Details
- Category
- Chemistry & Science
- Difficulty
- Intermediate