Volatile Acidity (VA) is present in all wines and is considered a flaw at elevated levels of perception. Acetic acid accounts for over 90% of “Volatile Acidity”, and the two are often described interchangeably, but other volatile acids such as Ethyl Acetate play a fundamental role in the expression of VA. For instance, higher concentrations of acetic acid may integrate into the wine aroma well by lifting fruity aromas, but in combination with Ethyl Acetate may seem vinegar or nail-polish like. VA also intensifies the sourness of other acids and astringency of tannins, but can be masked by high levels of sugar. Needless to say, the expression of VA in each wine is subject to its matrix and many winemakers consider lots with higher VAs to be valuable blending tools. To learn more about Volatile Acidity and its importance in winemaking, become a Bound advising client.
