I can see the VA looks acetic; will the consumer notice? Consumers agree that wines with elevated levels of acetic acid are less appealing. While they may not identify it, they simply won’t like the wine.
‘VA’ is composed of acetic acid and ethyl acetate – two essential components of every wine that add a desirable complexity, especially to red wines.
Every wine has a VA ‘sweet spot.’ Too low and the wine can taste simple and empty. Too high and the essence of the wine is lost. Extremely high and the wine is undrinkable. Think glue-like aromas, diminished fruit flavours, and a sour, ‘spiky’ acidic aftertaste on the palate.
Bird-damaged grapes, split berries or diseased fruit can lead to increased VA levels in wine. This can also stress yeast and result in a stuck ferment and possibly even higher VA.
Since 1997, VAF Memstar’s patented VA reduction process has proven successful in reducing the undesirable effects of volatile acidity in wine. Many winemakers now ‘sweet spot’ their wines, not only alcohol but also for VA.
VAF Memstar’s VA Reduction System offers winemakers the following benefits:
- Bring your wine back to life
- Remove the acetic toxin in a stuck ferment.
- Selective removal of acetic acid and ethyl acetate
- Minimal volume loss
- No heat is applied
- Very effective results on red, white, and sparkling wines
- Highly efficient and cost-effective
We have a VA Reduction System to handle any volume of wine from 50L to 5 million L. Our equipment is available to you on a fee-for-service basis or for rent, lease, and purchase.
Contact us to book your free trial.
– The VAF Memstar Team