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Measuring Volatile Acidity in Wine

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Published on Mar 13, 2013

Volatile acidity primarily refers to the acetic acid content of a wine sample. Often the terms VA and acetic acid are used interchangeably. If the VA level is not detected and managed properly, rising VA levels in can quickly turn a wine into vinegar.
The Cash Still Methods if often used to measure the VA levels of a wine.
The cash still consists of a complex apparatus of glassware with a heating element on the bottom and a condenser on the side. Acetic acid and other volatile compounds are distilled out of a degassed wine sample, and the distillate is titrated with 0.02N sodium hydroxide (NaOH) solution.

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