Wine
  24 Hours
Volatile Acidity (VA)
components
  NAME UNITS TECHNIQUE METHOD  
  Volatile Acidity (VA) g/L Sequential Analyzer ETS Laboratories  
TEST DESCRIPTION & UTILITY
  A measure of the volatile acids in wine, primarily acetic acid. Acetic acid is typically produced by spoilage yeast and bacteria. High concentrations of acetic acid can cause undesirable sensory effects similar to vinegar. This test is most useful for determining a baseline VA level and monitoring for any increases, which could indicate the presence of a spoilage organism.
SAMPLE REQUIREMENTS
  MINIMUM VOLUME CONTAINER TYPE
  60 mL
FEES
 
NUMBER OF SAMPLES SUBMITTED 
 1 2-10 11+
  Fee Per Sample $24.00 $22.00 $20.00
RELATED TESTS FOR:
Aging
Bottling
Clarification & Stabilization
Acidity
Wine