Volatile acidity
From EncycloWine
Volatile acidity or "VA" refers to the level of acetic acid present in wine.
Volatile Acidity in Wine
With all due respect, my long departed father Frank, used to make some pretty awful plonk.
Volatile matter
Substance that vaporizes, or passes off by evaporation. For fats and oils, volatile compounds are released when fat or oil is heated.
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Volatile acidity
Volatile acidity represents the level of acetic acid present in a wine.
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Volatile Acidity
A tasting term for a wine that has too much acidity ranging from a vaguely sharp smell, to a horrible vinegar aroma and taste. Excessive levels of acetic acid produce an aroma resembling acetone (nail polish remover).
Volatile: (or Volatile Acidity) Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge.
Volatile acidity
Wine has acidity, which is derived from the presence of a number of different acids including acetic, malic, tartaric, lactic, citric, carbonic and so on.
Volatile: Slightly vinegary due to a high level of volatile (or acetic) acidity (VA). But a minimum level of VA often helps to clarify?? and project a wine's aromas without resulting in an unstable bottle.
Volatile: A wine spoiled by the presence of acetic acid is said to be volatile.
Wine: The fermented juice of grapes.
Woody: Strong bouquet of wood (oak) in wine. Not necessarily unpleasant, but possibly very obvious.
Volatile Acidity (VA)
Tasting terms that wine bores often trot out to impress. A real fault however, ranging from a vaguely sharp smell, to a horrible vinegar aroma and taste. Caused by bacterial infection, especially of acetobacter (acetic acid).
Volatile, Volatile Acidity (VA)
Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas.
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Watery
Thin, lacking in flavor.
Volatile acidity Sharp, 'hot', vinegary smell. Undesirable and usually indicates acetic deterioration. In South Africa, wines must legally be less than 1,2 g/l of VA; in practice, most are well below 1 g/l.
Volatile Acidity: Acid created by spoilage organisms that are introduced by contact with fruitflies or other air-borne insects and contaminants. Refers usually to acetic acid (vinegar) produced by contamination by acetobacter bacteria.
Volatile: A wine spoiled by the presence of acetic acid is said to be volatile, or to have volatile acidity. It is acceptable as a by-product of alcoholic fermentation but only up to a level of 600-800ppm.
volatile
A volatile wine is one that smells of vinegar as a result of an excessive amount of acetic bacteria present. It is a seriously flawed wine.
Volatile acidity - The level of acetic acid present within a wine.
Waiter's friend - A popular type of corkscrew used commonly in the hospitality industry.
Volatile: most of the flavor components of wines are volatile, or easily perceivable by the nose. Volatile acidity refers to the acetic acid and ethyl acetate content of wines, their vinegary aspect.
Volatile. Said of a wine with an excessive amount of volatile acidity. Wines with too much volatile acidity have an unpleasant, sharp vinegary aroma.
White oak. The variety of American oak which is used to manufacture barrels.
VOLATILE ACIDITY: An excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely undetectable; at higher levels it is considered a major defect.
Volatile Acidity
A wine fault describing a wine with an unpleasant, vinegar-like nose, caused by *acetic acid a volatile acid that is a result of the oxidation of alcohol. Known in the trade as simply VA.
VOLATILE
Powerful, attack aroma. Usually denotes high level of acidity, alcohol and/or other flavor faults.
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VOLATILE ACIDITY (also known as V.A.)
The acetic acid or vinegar content of a wine. Used as an index of bacterial activity since volatile acid arises only from microbial spoilage of wines in the presence of air.
Volatile, Volatile Acidity (VA)
The smell of acetic acid and/or ethyl acetate. It is quite disagreeable when excessive though a tiny amount may enhance aromas.
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Volatile Acidity
Description. While several other volatile acids (those organic acids separable by distillation) - lactic, succinic, and propionic - occur in wine, ...
volatile acidity
Free acid content. High volatile acidity is not very good for wines.
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Volatile Acidity
Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas.
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Vinegary, volatile acidity
Acetic acid present. Historically a common sign of poorly made or stored wine, now rare in this age of high-tech industrial wine making.
a colorless, volatile liquid found in alcohol.
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Acetic Acid: A volatile acid that gives failing wine the aroma and taste which leads people to state (falsely) the wine has turned to vinegar.
The taints are not volatile at the pH of wine, and therefore not obvious as an aroma.
Volatile aroma compounds formed from the reaction of alcohols and acids.
Ethanol/Ethyl alcohol
The principal alcohol produced by yeast during fermentation of grape must.
Ethyl acetate ...
A distinct volatile note almost like acetone dominates when the bottle is first opened, but happily it blows off quickly to reveal dried cherries and spice.
The resulting juice usually has a lower fixed acidity, but higher volatile acidity, as well as higher tannin than the free-run. Both the speed and the pressure of the press affect the quality.
When you swirl wine in a glass and sniff it, the volatile essences of the wine are carried by thousands of nerve endings in your nasal cavity to the olfactory bulb in your brain.
It may even prove fatal for the more volatile mature wines - just uncork and enjoy.
To Set The Process Off
Either leave the bottle standing, cork off, or better still, pour into a decanter.
Also, understand that wine is volatile. Try not to jostle it too much. Repeated and long-term jarring can affect the wine significantly. Sounds sissy but it's true. So be gentle with the wine.
Odors
Sensations caused by the volatile components of wines, including aroma, bouquet and "off" odors.
Off-dry
Very slightly sweet.
Most of the times, we drink a bottle of wine without fully appreciating its texture and aroma. Wine is volatile and will react to its environment. There are three simple steps to obtain a better tasting wine.
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This organic acid is found in all wines, usually at minimal levels, and can accentuate aromas and flavours. Too much can result in volatile acidity, which gives wines pungent - often unpleasant - aromas and flavours like those found in vinegar.
Acid ...
Pungent: Having a powerful, assertive smell linked to a high level of volatile acidity.
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Acetic: Wines contain several types of acid, but acetic is the bad one: it suggests vinegar and is sometimes referred to as volatile acidity. If present at more than minimal levels, it makes a wine unpleasant.
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This is beyond tart, and usually means the wine has a serious defect, such as it is turning into vinegar (technically it has too much volatile acidity). This should be considered rare, and marks a wine that is not drinkable.
Volatile Component of the wine which give him bouquet and flavour.
ÉTIQUETTES (LABELS)
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ÉTOFFÉ
It is said of a full and full wine.
ÉVENTÉ (VENTILATED)
Says itself of a wine having lost whole or part of its bouquet following an oxidation.
 See also: Wine, Taste, Fruit, Acidity, Aroma
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