What are volatile acids in winemaking?

Volatile acids in winemaking primarily refer to organic acids that can evaporate easily and often have a significant impact on wine flavor profile. They are typically the result of bacterial activity during fermentation and can lead to undesirable off-flavors such as vinegar notes, which detract from the wine’s overall quality. High levels of volatile acidity can indicate winemaking problems, particularly if they arise from poor fermentation practices or spoilage.

While some acidity in wine is necessary and can indeed enhance flavor, volatile acids typically manifest negatively when present in excessive amounts. This is why their classification as acids that can cause off-flavors in wine is particularly accurate. Understanding the balance of volatile acidity is crucial for winemakers to ensure the production of high-quality wines that are pleasing to consumers.