Volatile Acidity

/VOL-uh-til uh-SID-ih-tee/
⚠️Faults🍷Winemaking

Acetic acid and related compounds that can spoil wine.

Full Definition

Volatile acidity (VA) refers to steam-distillable acids, primarily acetic acid and its ester ethyl acetate. All wines contain some VA, but excessive levels (above 0.7-1.2 g/L) create vinegar-like sourness and nail polish aromas. VA indicates bacterial spoilage or oxidation. Low levels can add lift and complexity.

Related Terms

acetic acidethyl acetatevinegar

See Also

wine faultsoxidation
Vitis viniferaBack to GlossaryVSP

More terms starting with V

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Wine named for its grape variety.

Vegetal

Aromas of vegetables or unripe grapes.

Velvety

Smooth, soft, luxurious texture like velvet.

Veraison

The onset of ripening when grapes change color.

Vertical Tasting

Comparing multiple vintages from one producer.

Vigor

The growth energy and vegetative power of a vine.