What does acetic mean in wine? Secure low volatility wine today | Victory Wine

Ever hear the term "acetic acid? Different from other kinds of acid that you may find in food and drink - some benign and some not so much. Let's dive into some more informative information so you can roll with the requisite amount of sophistication! 

What is it? 

The acid that gives vinegar is a characteristic taste. The pure acid is a colorless viscous liquid or glassy solid. The main source of dietary exposure to acetic acid is from its use as vinegar in food products. 

So if you love that old English dish of "fish and chips", you are probably a lover of acetic acid in your own way! 

Do wines have it? 

Yes, indeed. 

All wines have some traces of acetic acids. As noted above, it is closely related to the aroma or scent of vinegar.

Too much of a good thing? 

Too much acetic acid destroys a wine. Kind of common sense right? Think about it with food. If you love adding some vinegar to food, too much of it leaves overly scented and/or soggy. 

Similar principles to vino! 

Acetic acids are the cause behind volatile acidity (defined as "VA"). This is certainly not to be confused with the state of Virginia. 

So you love checking concentrations of anything in your wine, what is a normal amount? 

The normal level of acetic acid in wine is around 300mg/liter. 

But why is it there? 

Metabolism: yeast and bacterial metabolism to be precise.


It forms in wine that ages in oak cooperage. 

Why is it beneficial in this amount? 

Another positive benefit of acetic acid is through its reaction with esters, producing acetate esters, which contributes to a wines fruit character.

Love Vinegar in your food but need a healthy alternative? 

Sample apple cider vinegar as there have been some powerful finding about its health benefits: (1) killing bacteria; (2) heart health; and (3) keep blood sugar levels low. 

So, avoid that syrupy and sweet wine and have some properly aged, natural and low intervention wine. 


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