Three compounds that can impart undesirable characteristics to a wine are Acetic Acid (vinegar character), Acetaldehyde (bruised apple character) and Ethyl Acetate (nail polish remover character). All three compounds are produced via chemical and microbial processes during and after fermentation, usually below spoilage levels.
Certain conditions lead to increased production of these compounds. These include botrytis infection, extreme fermentation temperatures, high pH, the timing of sulfur dioxide additions, large populations of native yeasts and bacteria, and exposure to oxygen, post fermentation.
Vintessential is ISO17025 accredited to analyse wine and juice samples for acetic acid, acetaldehyde and ethyl acetate. These parameters indicate the extent of wine spoilage and, when analysed together, will help you diagnose potential processing issues.
50mL sample required.