Volatile acidity | Bourgogne wines Glossary


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Bourgogne wines Glossary

Measure of the degradation of wine by acetic bacteria. Acetic acid is the main component of the wine's volatile acid content. Legal maximum 0.98 g/l H2SO4 equivalent for red wines, 0.88 g/l for whites.
Related words Acetic acid, Alcoholic fermentation, Malolactic fermentation, Bacteria