Volatile Acidity Removal (VA)
Volatile Acidity (VA According to the TTB. The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide is 0.14 gram per 100 mL (20 degrees Celsius) for red wine and 0.12 gram per 100 mL (20 degrees Celsius). For us the VA levels are factors. Some wine variety can benefit more than other in different VA levels. Some red wine variety specially need some VA to have more structure. We need to find the VA label that goes better with you wine.
Brettanomyces is a yeast that can grow in winery hoses, barrels, almost anywhere, even in a wine after bottling. It thrives on the phenolic compounds essential to red wines and does its dirty work after the beneficial yeast Saccharomyces has finished fermenting the grapes’ sugar into alcohol. For some people having a little bit of Brett is good for the wine. If you don’t want to offer too much Brett in your wine vino filtration will be more than happy to reduce it.
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