Volatile acidity (commonly abbreviated as “VA”) is the concentration of accumulated volatile acids, or those acids that can be separated through distillation. In wine, acetic acid is the primary volatile acid. Acetic acid is also the primary acid associated with vinegar. This is why high VA is associated with the detection and potential perception of […]
Volatile Acidity
Is Wine Analysis Important in Winemaking?
Maintaining good winemaking records is key to monitoring the quality of the wine. Many winemakers take good notes, recording processing steps as well as all ingredient and processing aid additions that go into the wine. However, maintaining adequate analytical records of wine is also important. As a consultant, I meet winemakers with a variety of […]
Acetic Acid Bacteria Growth in New Vintage Red Wine
A Case Study The Problem A freshly fermented batch of red wine, wine pH above 3.65, was put into a variable capacity tank (VCT). Following the completion of malolactic fermentation, approximately 50 ppm sulfur dioxide was added to the wine. The lid to the tank was floated on the surface of the wine and sealed. […]
Testing Wine Post-Primary Fermentation
Is wine analysis important? If so, what should winemakers measure? Today’s blog post hopes to answer both of these questions for winemakers. While the world of wine analysis is extensive and offers anything from measuring the pH of the wine to identifying potential wine microbes, testing the wine for quality assurance practices does not have […]
pH Explained
A Winemaker’s Journey to Understanding Acid Chemistry One of the most common mistakes I hear winemakers make is when they reference a wine’s pH in response to someone else’s comment on how sour the wine tastes. We’ve all heard it. Someone: “The wine is a bit tart.” Winemaker: “Well, the pH is 3.24.” This simple […]
Jan. 14 – 18, 2019 “Oh, No! Wine Flaws” Online Course
Do you wish you were better at identifying when a flaw occurs during the winemaking process? Then don’t forget the “Oh, no! Wine Flaws” online course starts on January 14, 2019. It’s a short 5-day online course that will teach you how to make your own wine flaw sensory standards and review several technical wine […]
