A wine with excessive volatile acidity (VA) can have a significant impact on its overall structure.
What is volatile acidity?
Volatile acidity is a wine fault that occurs when acetic acid is present in excessive amounts. Acetic acid is a byproduct of ethanol fermentation and can give wine a vinegary, pungent aroma and taste.
How does excessive volatile acidity affect wine structure?
Excessive volatile acidity can affect various aspects of a wine’s structure, including:
- Acidity: VA can significantly increase the overall acidity of a wine, leading to a sharp, sour taste that can overwhelm other flavors.
- Aroma: The vinegary smell associated with VA can mask the wine’s natural aromas and make it less appealing to consumers.
- Texture: VA can impact the texture of a wine, making it feel thin, harsh, or astringent on the palate.
- Color: In severe cases, VA can affect the color of a wine, causing it to become darker or more brownish in hue.
How does excessive volatile acidity occur?
There are several reasons why a wine may develop excessive volatile acidity, including:
- Poor hygiene: Contaminated equipment or unsanitary winemaking practices can introduce acetic acid-producing bacteria into the wine.
- Faulty fermentation: Issues during fermentation, such as high temperatures or lack of proper nutrients, can lead to the overproduction of acetic acid.
- Excessive exposure to oxygen: Oxidation of wine can promote the growth of acetic acid-producing bacteria and increase the levels of volatile acidity.
How to detect excessive volatile acidity in wine?
There are several sensory cues that can help you identify excessive volatile acidity in wine:
- Aroma: Look for a strong vinegar-like smell that dominates the wine’s bouquet.
- Taste: A sharp, sour taste that lingers on the palate is a clear indication of excessive volatile acidity.
- Texture: Pay attention to the mouthfeel of the wine – if it feels thin, harsh, or astringent, it may have high levels of volatile acidity.
How to prevent excessive volatile acidity in wine?
There are several steps winemakers can take to prevent the development of excessive volatile acidity:
- Proper hygiene: Ensure that all equipment and surfaces are properly sanitized to prevent contamination by acetic acid-producing bacteria.
- Controlled fermentation: Monitor fermentation temperatures and nutrients to promote a healthy fermentation process and prevent the overproduction of acetic acid.
- Minimize oxygen exposure: Limit the wine’s exposure to oxygen during winemaking and storage to reduce the risk of oxidation and the growth of acetic acid-producing bacteria.
Can excessive volatile acidity be corrected?
In some cases, excessive volatile acidity may be able to be corrected through processes such as:
- Micro-oxygenation: Controlled exposure to oxygen can help reduce volatile acidity levels in wine.
- Blending: Mixing the affected wine with another wine that has lower volatile acidity levels can help balance out the flavors.
- Chemical treatments: Some chemical additives can help mitigate volatile acidity in wine, but these should be used with caution and in moderation.