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Volatile Acidity

Also know as VA, volatile acidity is the that acidity produced by volatile acids as opposed to fixed acids. Fixed acids are those occurring naturally in the grape or fruit base, those added by the vintner, and those acids created during fermentation which are stable -- fixed. Volatile acids are those created during fermentation or reduction processes (aging) which are not stable; they can be altered through further reduction or by evaporating from the wine altogether. Acetic acid and Butyric acid are the two most notable volatile acids in wine. VA contributes to a wine's bouquet, which is transitory, but if too intense will spoil it.

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