Reducing Volatile Acidity

How does the volatile acidity reduction process work? Memstar has successfully used its patented VA reduction process since 1997 to reduce the level of volatile acidity (acetic acid and ethyl acetate) in many millions of litres of clients’ wine while flavour elements and other wine constituents remain essentially unchanged.

Excessive volatile acidity still remains a problem, despite the advances in winemaking technology and practice. 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, particularly at levels in excess of 1.5 g/l, when the wine may not be sold legally.

Since 1997 the Memstar VA reduction process has been used successfully to treat wines with VA levels higher than 3 g/l as well as significantly improving wines with even minor reductions from 0.8 to 0.6 g/l.


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