Are you seeing high VA in reds this year? (We are 🙄)
We've received a lot of feedback about high volatile acidity (VA) in red grapes, especially in Northern California. We don't have a full understanding of why this is happening. We're seeing high VA with and without visible signs of rot. We're also seeing high VA with and without the presence of spoilage organisms. However, we do have some best practices on how to mitigate the effects.
Why is VA a problem?
👉 Acetic acid is inhibitory to yeast and can cause stuck fermentations
👉 Negative sensory impacts
👉 Legal limitations in wine
What can you do about it? 🤔
Our technical team has put together a guide to managing high VA. Click below to check it out!
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