When wine undergoes volatile fermentation, it can lead to distinct characteristics that can impact its overall quality and taste. Some of the key characteristics of wine that has undergone volatile fermentation include:
Formation of volatile acidity
- One of the primary characteristics of wine that has undergone volatile fermentation is the presence of volatile acidity. This refers to the presence of acetic acid in the wine, which can give it a sharp, vinegary taste.
- Volatile acidity is usually considered a flaw in wine, as it can overpower the other flavors and aromas present in the wine.
Unstable aromas
- Wine that has undergone volatile fermentation may exhibit unstable aromas, which can range from unpleasant to overpowering.
- These aromas may be reminiscent of nail polish remover, vinegar, or other chemical odors.
Increased risk of spoilage
- Wine that has undergone volatile fermentation is more susceptible to spoilage due to the presence of volatile compounds.
- These compounds can attract unwanted microorganisms that can further degrade the quality of the wine.
Loss of fruitiness
- One of the consequences of volatile fermentation is the loss of fruitiness in the wine.
- The volatile compounds can mask the natural fruity flavors of the wine, resulting in a flat or unbalanced taste.
Increased risk of oxidation
- Wine that has undergone volatile fermentation is more prone to oxidation, which can lead to a degradation of flavors and aromas.
- Oxidized wine can have a stale or cardboard-like taste, with muted fruit flavors and aromas.
Increased volatility
- As the name suggests, volatile fermentation can lead to increased volatility in the wine.
- This can result in unpredictable changes in the wine’s flavor profile, making it difficult to predict how the wine will evolve over time.