Why is testing for Acetic Acid important in winemaking?

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Winemaking

Acetic Acid in winemaking

When it comes to winemaking, the acidity in wine is an important component for the quality and taste. It adds a sharpness to the flavours and is detected most readily by a prickling sensation on the sides of the tongue and a mouth-watering aftertaste.

Acetic acid is a two-carbon organic acid produced in wine during or after the fermentation period. It is the most volatile of the primary acids associated with wine and is responsible for the sour taste of vinegar.

During fermentation, activity by yeast cells naturally produces a small amount of acetic acid. If the wine is exposed to oxygen, Acetobacter bacteria will convert the ethanol into acetic acid. This process is known as the “acetification” of wine and is the primary process behind wine degradation into vinegar.

Randox Food Diagnostics offer multiple tests for wine analysis including Acetic Acid on both the RX misano and the RX monaco.

Acetic Acid

Method Sensitivity Linearity
Manual N/A 0.3 g/l
RX misano 0.117 g/l Conc. Of standard
RX Monaco 0.03 g/l Conc. Of standard

For more information about our food testing for winemaking please contact us at: info@randoxfooddiagnostics.com

 

 

 

 

 

 

 

 

 


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