VOLATILE ACIDITY
Identification
Smell
vinegar
acetone
nail polish
superglue
Taste
vinegar
Place of occurrence
winery
Cause of occurrence
Volatile acidity - a microbiological problem caused by an acetic acid bacteria, usually of the genus acetobacter, which oxidises ethanol to acetic acid; this then reacts with ethanol and produces an ester called ethyl acetate - a source of unpleasant odours in wine
Plentiful access of oxygen (O2) to wine during winemaking operations, especially during storage in vats and oak barrels
Careless performance of winemaking operations and inadequate hygiene of winemaking equipment
Use of wild yeasts for alcoholic fermentation, forming a high concentration of acetic acid
Insufficient amount of free sulphur dioxide (SO2) in wine
Low alcohol content in wine
High wine pH
Counteraction
Maintaining the proper level of hygiene of the winemaking equipment and winery
Controlled contact of wine with oxygen (O2), especially during storage in vats and oak barrels
Use of an appropriate dosage of sulphur dioxide (SO2) (within the legal limits) during wine production
Use of the product Velcorin (dimethyldicarbonate (C4H6O5)) before bottling wine in consumer containers
Use of commercial yeasts for alcoholic fermentation
Filtration
Pasteurisation