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.
Related Guides
- 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
Details
- Category
- Chemistry & Science
- Difficulty
- Intermediate
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