Minimising Volatile Acidity Risk in Wineries: Temperature-Verified Cleaning
Volatile acidity (VA) is one of the most commercially damaging defects in wine. Caused primarily by the activity of acetic acid bacteria — particularly Acetobacter and Gluconobacter species — VA manifests as a sharp, vinegary character that is perceptible even at very low concentrations and escalates rapidly if conditions allow the bacteria to continue growing. A wine with elevated VA that reaches the palate of a consumer, retailer buyer, or critic will be rejected as defective — and the damage
- Temperature Indicators Staff
- Tags: Acetobacter CIP cleaning hot water sanitation SALSA temperature labels VA control volatile acidity wine quality winery
