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Volatile acidity

This is the acetic acid content. It is found in the wine in its free state. Volatile acidity is formed during alcoholic fermentation and during the maturing of the wine. Too high a volatile acidity makes the wine unsuitable for marketing.
We avoid the “rise of volatile” or “acetic sting” by monitoring the fermentation and then maturing the wine protected by sulphur dioxide (SO2) away from the air. Volatile acidity and SO2 content must be analyzed frequently (every 2 months) during maturation.