Volatile Acid vs. CO2
 

Is there an easy way to determine whether a slight prickliness in 4
month old wine in barrel is remaining CO2 from fermentation or from
volatile acidity? I was assuming it was the former (malos are just
completing now) but want to make sure.

Volatile Acid vs. CO2
 

"Michael Brill" > wrote in message
om...
> Is there an easy way to determine whether a slight prickliness in 4
> month old wine in barrel is remaining CO2 from fermentation or from
> volatile acidity? I was assuming it was the former (malos are just
> completing now) but want to make sure.

If ML is still happening it's probably CO2. Try pulling a sample and
degassing it by warming it a little and shaking it in a 2/3 full bottle
until it stops giving off gas (use your thumb over the end so you can tell).
If it tastes OK then, it was CO2. If it smells vinegary or like nail polish
it's got a VA problem. If it isn't too severe, that _may_ go away when you
sulfite the wine.

Tom S

Volatile Acid vs. CO2
 

"Tom S" > wrote in message om>...
> If ML is still happening it's probably CO2. Try pulling a sample and
> degassing it by warming it a little and shaking it in a 2/3 full bottle
> until it stops giving off gas (use your thumb over the end so you can tell).
> If it tastes OK then, it was CO2. If it smells vinegary or like nail polish
> it's got a VA problem. If it isn't too severe, that _may_ go away when you
> sulfite the wine.
>
Will do. BTW, I notice in many, many wines I buy that there is a
similar sensation - can't tell if it's CO2 (maybe from slight
malolactic acid left in wine) or slight VA.