How to treat volatile acidity in wines

Volatile (VA) is a common issue in winemaking that can negatively impact the quality and taste of the final product. It refers to the presence of excessive acetic acid in wine, which gives a vinegary aroma and taste. While a certain level of acidity is acceptable and can contribute to the complexity of some , excessive levels can be a serious flaw. If not adequately addressed, volatile acidity can render the wine unpleasant and undrinkable. Fortunately, there are several techniques winemakers can employ to mitigate and volatile acidity, preserving the integrity of their wines.

One of the most effective methods to treat volatile acidity is by adjusting the winemaking process itself. Prevention is key, and winemakers should closely monitor every step of the process, from grape selection to fermentation. Proper hygiene, including sanitizing all equipment and ensuring a clean winery environment, is essential to avoid potential contamination. Using healthy, ripe grapes with an appropriate sugar-to-acid ratio can also the risk of high volatile acidity levels. Additionally, temperature control during fermentation is crucial, as excessive heat can promote the growth of acetic acid bacteria.

If volatile acidity is detected in a wine, several corrective actions can be taken. The first step is to measure and determine the extent of the problem. This can be done through acid testing kits or by sending a sample to a wine laboratory. Once the level of volatile acidity is determined, winemakers can decide on the appropriate treatment.

One common method of treatment is the addition of sulfur dioxide (SO2). SO2 is an antimicrobial agent that inhibits the growth of bacteria and yeast, thus reducing the production of volatile acidity. It is important to note that the addition of SO2 should be done with caution and in accordance with legal limits, as excessive amounts can affect the flavor and aroma of the wine.

Another technique used to treat volatile acidity is the addition of tartaric acid. Tartaric acid can help neutralize the excessive acetic acid present in the wine. However, it is crucial to carefully measure the amount of tartaric acid to be added, as too much can result in an overly tart or acidic wine.

In cases where the volatile acidity is very high, a process called micro-oxygenation can be employed. This method involves exposing the wine to controlled amounts of oxygen over a specific period. This helps to reduce volatile acidity levels and promote the development of desired flavors and aromas. However, micro-oxygenation should only be done by experienced winemakers, as incorrect implementation can result in oxidation and spoilage of the wine.

Lastly, blending can be used as a means of treating volatile acidity. By blending the high VA wine with another wine or grape juice with lower acidity levels, winemakers can achieve a more balanced and acceptable final product. However, this method should be approached with care, as the desired characteristics and style of the original wine may be altered.

In conclusion, volatile acidity is a common concern in winemaking that can significantly impact the quality of wines. However, with proper prevention measures and the application of appropriate treatments, winemakers can effectively mitigate volatile acidity and salvage their wines. By closely monitoring the winemaking process, employing corrective actions, and using techniques such as the addition of sulfur dioxide, tartaric acid, micro-oxygenation, or blending, winemakers can ensure that their wines deliver the desired aroma, flavor, and overall experience to consumers.