Volatile Acidity
tasting:volatile_acidityExcess acetic acid (vinegar) in wine due to bacterial activity. A small amount adds complexity (Barolo). In excess: sharp, vinegary, pungent. Legal limits vary by country.
Excess acetic acid (vinegar) in wine due to bacterial activity. A small amount adds complexity (Barolo). In excess: sharp, vinegary, pungent. Legal limits vary by country.