Valeric acid

This volatile acid (also known as pentanoic acid) is an organic acid or carboxylic acid. Valeric acid is usually only present in wine in trace amounts (0.01 to 0.4 g/l). It is primarily produced by microbial metabolic processes during or after fermentation. It usually remains inconspicuous from a sensory point of view; at higher levels, it can contribute to pungent, rancid notes together with other volatile fatty acids. In this case, its presence should be recognised as a sensory wine defect. In very small quantities, however, it can also contribute fruity nuances through the formation of esters with alcohol. See also under total extract and wine constituents.

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