Volatile acidity (VA) refers to the acids present in wine that are steam volatile, and are mainly composed of acetic acid with traces of other volatile organics acids (e.g. butyric, propionic). Acetic acid does not occur naturally in grapes, but is formed instead during the wine making process by either the metabolism of bacteria or by the chemical oxidation of alcohol. Therefore VA is usually viewed as a measure of spoilage, and winemakers should monitor levels through the wine making process, pre–bottling and post bottling. Although small amounts of VA are believed to ‘lift’ the aroma of wine and add complexity to the flavour, winemakers should also be aware of legal limits for VA.
Method: Distillation and manual titration.
Amount to send: 100ml
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Where we refer to UKAS Accreditation
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079 Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207