Acetic Acid

Acetic Acid

Details:

Analysis Code: ACA

Reporting Units: mg/L

Turn-around Time: 7 hours


Available Method:

Enzymatic


Recommended uses:

Fermentation

ML Fermentation

Red Wine Monitoring

White Wine Monitoring

Pre SO2 additions

Problems

Stability and Fining

Pre-Bottling

Post Bottling

Acetic acid in wine, often referred to as volatile acidity (VA) or vinegar taint, can be contributed by many wine spoilage yeasts and bacteria. This can be from either a by-product of fermentation, or due to the spoilage of finished wine. Acetic acid bacteria, such as those from the genera Acetobacter and Gluconobacter produce high levels of acetic acid. The sensory threshold for acetic acid in wine is >700 mg/L, with concentrations greater than 1.2-1.3 g/L becoming unpleasant.

There are different opinions as to what level of volatile acidity is appropriate for higher quality wine. Although too high a concentration is sure to leave an undesirable, 'vinegar' tasting wine, some wine's acetic acid levels are developed to create a more 'complex', desirable taste.