🍷 Volatile acidity
The vinegary smell of wine; it is always present in small amounts.
Volatile acidity is the share of volatile acids in wine, above all acetic acid. It gives the wine a smell of vinegar or nail polish. In very small amounts it is present in every wine, because it arises during fermentation. Acetic acid forms when acetic acid bacteria get access to wine and air and turn alcohol into vinegar. Alongside it, ethyl acetate forms, which smells of solvent. If there is little wine or it is kept in barrels that are not full, the process goes faster. In small doses, volatile acidity even adds complexity to the taste, especially in aged red wines. But at a high level the smell becomes sharp, and the wine is considered faulty. There are permitted limits for wines, controlled by the laws of many countries. Strong volatile acidity is counted among wine faults. Acetic acid is the same as in ordinary vinegar. To avoid it, wineries keep things clean and close their vessels.
Links
- What it affects
- 🍷 Acetic acid
- Part of
- 🍷 Wine faults
Frequently asked questions
What is volatile acidity?
The content in wine of volatile acids, above all acetic acid, which smells of vinegar.
Is it always a fault?
No. In small amounts it is present in every wine. It is seen as a fault when the smell is sharp.
Where does it come from?
From acetic acid bacteria that turn alcohol into acetic acid when air is present.