Volatile Acidity in Wine
Volatile Acids and Their Role in Wine
Volatile acids are those that can enter the gaseous phase from its liquid phase at room temperature. From that definition, it is easy to see why volatile acids are separated from non-volatile acids.
The total amount and relative contribution of volatile acids is small compared to total acidity. But volatile acidity in wine is considered very important and is monitored throughout the winemaking process.
The perception of excess volatile acid in wine is considered a detrimental aspect in wine. The main volatile acid perceived is acetic acid. However, this acid and other volatile acids are distilled from the wine, leaving behind the acids fixed in the wine.
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