Volatile Acidity (VA)

🔍 Quick Summary

Volatile acidity gives wine its high-pitched lift or an off-putting whiff of nail polish depending on balance and concentration.

🛠️ What It Is

Volatile acidity (VA) refers to the concentration of volatile (easily evaporated) acids in wine, primarily acetic acid (the main acid in vinegar) and sometimes ethyl acetate, which smells like nail polish remover.

All wines contain small amounts of VA—it's a natural byproduct of fermentation. But when levels climb too high (often due to exposure to oxygen or spoilage bacteria like Acetobacter), VA shifts from being aromatic lift to a sensory fault.

VA is measured in grams per liter, and different countries have legal thresholds for how much is allowed. Sensory detection thresholds vary too: some people notice it at 0.6 g/L, while others are more tolerant.

👅 Flavor & Style

Color

  • No direct impact on color, but high VA often appears in oxidized wines

Aromas & Flavors

  • Low VA: Adds aromatic lift—think balsamic tang or floral high notes

  • High VA:

    • Vinegar

    • Nail polish remover

    • Sharp sourness

    • Sometimes fruity-volatile, like bruised banana or acetone

Structure

  • Acidity: Perceived as volatile, sharp, or piercing

  • Mouthfeel: Can seem thinner or hollow at high levels

  • Finish: May leave a sharp, sour aftertaste

Common examples:

  • Amarone della Valpolicella – Some styles embrace slight VA as part of their richness

  • Natural wines – More prone to VA due to low sulfur and oxygen exposure

  • Old Burgundy or Barolo – May develop subtle VA with age, seen as characterful

🎯 Why Winemakers Use It

In moderation, VA can lift aromas and enhance complexity. But it walks a fine line.

  • Flavor effects – Adds brightness and aromatic tension in small doses

  • Structural impacts – Can create a perception of freshness or energy

  • Technique variation –

    • Oxygen Management: Poor control increases VA risk

    • Low Sulfur Use: Increases vulnerability to spoilage bacteria

    • Extended Maceration: May allow microbial growth if hygiene lapses

Tradeoffs:

  • Too much = flaw — Overwhelms fruit, disrupts balance

  • Bottle variation — Especially in low-intervention wines

  • Legal limits vary: e.g., 1.2 g/L for reds in the U.S.; lower for whites

When well-managed, VA can act like seasoning—a touch of sour tension that lifts the wine. But push it too far, and it tips into fault territory.

🔗 Related Topics to Explore

  • 🧪 Brettanomyces (Brett) – Another microbial wildcard

  • 🍷 Natural Wine – Often carries higher VA risk

  • 🧂 Sulfites in Wine – Prevents VA-producing bacteria

  • 🛢️ Extended Maceration – Time + oxygen = potential VA issues

  • 🧼 Winery Sanitation – Critical for VA control

🤓 Deep Dive Topics

  • Volatile Acidity – Wikipedia

  • Wine Faults – Wikipedia

  • Acetic Acid – Wikipedia

  • Ethyl Acetate – Wikipedia

  • Microbiology of Wine – Wikipedia