Volatile acidity (VA) refers to acetic acid and other volatile acids in wine, creating sour, vinegar-like aromas. Some VA is normal; excessive VA is a fault indicating spoilage. VA can result from acetobacter (acetic acid bacteria), wild yeast, or oxidation. The legal limit varies by region (typically 0.6–0.7 g/L). Low levels of VA sometimes add complexity to wines; high levels render wine undrinkable. Natural and orange wines sometimes tolerate higher VA as character, though excessive levels indicate spoilage.
WHY IT MATTERS FOR COLLECTORS
Excessive VA indicates spoilage; affected wines should be rejected. Mild VA sometimes adds complexity but shouldn't overwhelm other aromas.
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