Acetic Acid

Intermediate Faults & Defects

Определение

The primary acid in vinegar, a fault when excessive in wine.

Подробнее

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.

Связанные руководства

Подробности

Категория: Faults & Defects
Сложность: Intermediate

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