Volatile Acid is a common phrase used to describe all types of acid present in wine. The most commonly found volatile acid in wine is Acetic Acid. During the fermentation process yeast cells produce a small amount of acetic acid, when sugar and alcohol is exposed to oxygen it turns into acetic acid degrading the wine into vinegar. This process is known as ‘acetification’ of wine and is the primary cause of a wine degradation into vinegar.
Why test for Acetic Acid in wine?
Acetic Acid is involved in the metabolic processes during the ripening of fruit and is a key indicator of wine quality. Small amounts of acetic acid are always produced during and subsequent the alcohol fermentation which adds to the complexity of the wine production process. Acetic Acid causes a sour taste to the wine and a constant monitoring of it during the fermentation process is critical. High levels of acetic acid will indicate a level of spoilage bacteria and can render the wine as of low quality.
|Method||No. of Tests||Catalogue No.||Sensitivity||Linearity|
|RX misano||166||AT7304||0.117 g/l||Conc. of Standard|
|RX monaco||368||AT8362||0.03 g/l||Conc. of Standard|