Volatile acidity

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Volatile acidity or "VA" refers to the level of acetic acid present in wine. Acetic acid is the primary chemical compound that is responsible for vinegar's strong, pungent odor, and is a natural bi-product of fermentation in winemaking.

There are different opinions as to what level of volatile acidity is appropriate for higher quality wine. Although too high a concentration is sure to leave an undesirable, 'vinegar' tasting wine, some wine's acetic acid levels are developed to create a more 'complex', desirable taste.

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