TERMIUM Plus®

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volatile acidity [1 record]

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Record 1 1999-02-02

English

Subject field(s)
  • Winemaking
CONT

The primary source of volatile acidity in most wines is acetic acid. However, other acids - such as formic or sulphurous acid, or any other steam-distillable acid - do contribute.

French

Domaine(s)
  • Industrie vinicole
CONT

L'acidité volatile intervient puissamment dans la saveur d'un vin et aussi dans son bouquet; dès qu'elle dépasse le seuil citrique de 0,80 g, le vin a quelque chose de faux à la dégustation puis, au fur et à mesure que le pourcentage augmente, le vin devient brûlant et piquant, puis franchement aigre. On dit que le vin est piqué [...]

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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