Despite all of the advances in winemaking technology and practice, excessive volatile acidity still remains a problem. Wines with VA levels greater than about 0.6 g/l are less appealing to consumers, often displaying estery, glue-like aromas, diminished fruit flavour and a sour, ‘spiky’ acid finish. High VA can lead to stuck or sluggish fermentations and a product that is in many cases unsaleable.

Click on the image to enlarge the diagram showing the VA Reduction process.