Volatile acidity: locut. The volatile acidity of a wine is made up of the part of fatty acids such as acetic acid belonging to the series of acids which are found in wine either in the free state or in the salified state. The volatile acidity gives the wine a bouquet. But when the dose of acid is too high, the wine becomes cloudy and pungent (vinegar). Thus, the volatile acidity must be less than 0,60 g/l otherwise it affects the aromas and hardens the end of the tasting....
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