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Description
Volatile acidity, also commonly known for wine as acetic acid, is an organic acid that is produced after the fermentation period. It is the most volatile of the primary acids and is typically produced by spoilage yeast and bacteria. Acetic acid may be formed by Acetobacter contamination in an aerobic environment or from lactic acid bacteria metabolizing sugars. High concentrations of acetic acid can cause undesirable sensory effects similar to vinegar. The measurement of volatile acidity is useful to monitor any increases in acetic acid.
Includes
Volatile Acidity
(Units: g/L, Technique: Enzymatic)
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