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 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 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 Acidity (VA)
Aromas of acetic acid or ethyl acetate, which may enhance a wine`s character in small amounts, or render it defective in large amounts.
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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 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 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 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 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 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.
Volatile (Volatile Acidity; VA) :Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge.
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, 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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A compound with the odor of nail polish remover arising from a wine with high volatile acidity
Extracted
A very concentrated wine
Extraction
The process of drawing out compounds into wine.
Fat
A full-bodied, thick wine.
Fermentation ...
These include excessive sulfur dioxide, volatile acidity, Brettanomyces or "Brett aromas" and diacetyl or buttery aromas.
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.
Wine chemists enumerate all sorts of different acids in wine - volatile acidity (acetic acid, i.e., vinegar), and fixed acidity (a variety of acids, primarily tartaric and malic, plus citric, succinic, and lactic acids).
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.
Said of a wine with an excessive amount of volatile acidity. Wines with too much volatile acidity have an unpleasant, sharp vinegary aroma.
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High temperatures in September caused problems such as high volatile acidity at wineries not equipped with temperature control. Similar hot conditions prevailed in the south, causing serious problems during fermentation.
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.
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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High-toned: Lively and aromatically expressive, due to a level of volatile acidity that is just short of excessive.
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.
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.
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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 acidityAn indicator that the wine is turning to vinegar. At high levels, this smells of acetone or nail polish remover. VSOPVery Special Old Pale-a general descriptor for Brandies that indicates high quality.
 See also: Volatile, Acidity, Wine, Aroma, Fruit
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