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Understanding Volatile Acidity in Wine by Victoria Díaz is a document available to read on EtoBox.
What is Understanding Volatile Acidity in Wine about?
Volatile acidity is a measure of low molecular weight acids in wine like acetic acid that can contribute to off-odors like vinegar. Typical levels of volatile acidity in red and white wines are around 0.6 g/L and 0.4 g/L respectively, though numerous winemaking and microbial factors can influence these levels. The document discusses the sources and perception of volatile acidity and how winemakers monitor and control it.
- Author
- Victoria Díaz
- Language
- EN