Acetic Acid
Intermediate Faults & Defects定義
The primary acid in vinegar, a fault when excessive in wine.
詳しく
All wine contains trace acetic acid (0.2-0.6 g/L is normal). Acetobacter bacteria produce it when wine is exposed to oxygen. Above 0.7-0.8 g/L, the sharp vinegar character becomes objectionable. Some elevated VA is tolerated in certain styles (Amarone, Sauternes) where it lifts aromatics. The legal limit varies by country and wine type.
詳細
- カテゴリー
- Faults & Defects
- 難易度
- Intermediate