Abstract
The total acidity of a wine is the result of the contribution of nonvolatile or fixed acids such as malic and tartaric plus those acids separated by steam volatilization. A measure of volatile acidity is used routinely as an indicator of wine spoilage (Table 11.1). Although generally interpreted as acetic acid content (in g/L), a traditional volatile acid analysis includes all those steam-distillable acids present in the wine. Thus, significant contributions to volatile acidity (by steam distribution) may be made by carbon dioxide (as carbonic acid); sulfur dioxide (as sulfurous acid); and, to a lesser extent, lactic, formic, butyric, and propionic acids. In addition, sorbic acid (added to wine as potassium sorbate), used as a fungal inhibitor, is also steam-distillable and should be taken into consideration when appropriate. The contributions of CO2, SO2, and sorbic acid interferences are discussed in Chapter 20 (Volatile Acidity).
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1995 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1995). Volatile Acidity. In: Wine Analysis and Production. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6978-4_11
Download citation
DOI: https://doi.org/10.1007/978-1-4757-6978-4_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6980-7
Online ISBN: 978-1-4757-6978-4
eBook Packages: Springer Book Archive