lenduv hape, mis tekib looduslikult veini käärimisprotsessis ja mis väikestes kogustes lisab veini aroomile nüansse, kuid suuremas kontsentratsioonis mõjutab veini üldist kvaliteeti
a volatile organic acid naturally formed during wine fermentation, which at low levels contributes to aroma complexity, but at higher concentrations negatively affects yeast activity and the overall quality of wine
Veinimeistri põhitööks on takistada äädikhappe (C2H4O2) moodustumist veinis ja see pole sugugi lihtne, sest just veini ühe põhikomponendi, etanooli oksüdeerumise lõppsaaduseks äädikhape ju ongi.
High levels of volatile acidity can, however, be acceptablein some types of wine, such as icewines (Erasmus et al.2004) and botritized wines, with a maximum acetic acidconcentration of 2.1 g l−1 (OIV 2010). Acetic acid can beformed at any time from the beginning of wine production(in grapes) until the final product (bottled wine), as abacterial or yeast metabolite.
