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Question: At a recent Amarone wine tasting the speaker referred a couple of times to VA on the nose. How would you describe that smell?
Answer: Volatile Acidity (VA) can be an issue with some wines, often resulting from riper, late-picked grapes. Excessive exposure to air (oxygen) or insufficient sulphur dioxide (SO2) during winemaking can cause volatile acidity (VA). You can spot the two main contributors to the problem on the aromas of the wine. Firstly, acetic acid smells like vinegar and secondly, ethyl acetate is similar to nail polish. Some winemakers think a little bit provides freshness to the wine but too much is definitely a fault. Be aware of VA when you are tasting.
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