Vinegar. In very small quantities this can add a refreshing zing to a wine. In excessive amounts it is perceived as a fault.
The acid of vinegar (acetic acid). Not found in the grape, but develops after fermentation.
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).
Present when an aroma of vinegar or nail polish is detected in a wine. Volatile acidity is either produced by yeast or is a sign of oxidation. All wines contain some volatile acid but it is sometimes in such small quantities that it is not detectable. Volatile acidity can sometimes contribute to the complexity of the wine.
This is the Acetone smell of nail polish or basalmic vinegar in wine and is considered a flaw when it is too apparent.
The level of acetic acid present within a wine. Back
The level of acetic acid present within a wine. [ edit] A waiter's friend type corkscrew
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 or "VA" refers to the level of acetic acid present in wine. Acetic acid is the primary chemical compound that is responsible for vinegar's strong, pungent odor, and is a natural byproduct of fermentation in winemaking.
