Dr. Aude Watrelot, Jennie Savits, & Maureen Moroney | 2020
Volatile acidity (VA) is defined as the total of steam distillable volatile acids in a wine, which is comprised almost exclusively of acetic acid (vinegar). An increased level of VA usually indicates spoilage in wine and is regarded as a fault at or near the sensory threshold of 0.7 grams per liter. Damaged fruit coming in at harvest is the first instance where microbial spoilage and high VA can be an issue. Sound winemaking practices can go a long way in preventing high VA, including the proper use of sulfur dioxide (SO2) and minimizing oxidation.