non-volatile acids

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Term for all acids which, in contrast to volatile acids, do not pass into the gas phase due to stronger intermolecular forces and therefore remain completely in the wine. However, the boundary cannot be drawn exactly, as there are also "medium volatile acids". Non-volatile acids have an exclusively gustatory (taste) effect and have no olfactory (odour) perception, as they cannot evaporate.

Most important non-volatile acids

The three most important non-volatile acids in terms of quantity and sensory perception are tartaric acid, malic acid and citric acid, which together make up around two thirds of the acid profile. Lactic acid, galacturonic acid, gluconic acid, glucuronic acid, glycolic acid, oxalic acid and mucilaginous acid are present in smaller quantities.

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Roman Horvath MW
Domäne Wachau (Wachau)

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Most important non-volatile acids

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Most important non-volatile acids

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