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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/7df38e0789b8b171b4b853fc452e6059?ref=outlook-calendar
SUMMARY:L’acidità volatile (Volatile Acidity)
DTSTART;TZID=America/Los_Angeles:20260513T190000
DTEND;TZID=America/Los_Angeles:20260513T200000
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Volatile Acidity
L’acidità volatile



So now a subject very near and dear to my heart: volatile acidity in wine. Just in case you need a refresher, we're talking principally about acetic acid here and we call it volatile acidity because of its high pKa that it exists in the volatile molecular form in the pH range of wine. Its pKa is 4.8. We usually include the other element of vinegar, which is the aroma caused by ethyl acetate and that's an ester of acetic acid and ethanol. So I'm gonna talk here about where it comes from and then later on we'll get into treatment discussing the invention that I patented in 1995. So one source, believe it or not, Saccharomyces itself, and this is in botrytized wines or high osmotic pressure. What causes the high osmosis in botrytised musts? Well, it's the high concentration of sugar that causes Saccharomyces to manufacture acetic acid quite reliably. This propensity does vary from strain to strain with un-inoculated fermentation...

https://www.learndesk.us/class-it/6027103176753152/lesson/7df38e0789b8b171b4b853fc452e6059?ref=outlook-calendar
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