In contrast to the non-volatile acids, the volatile acids in wine evaporate during distillation or volatilise over time (change to the gaseous state). However, it is not possible to draw an exact line between volatile and non-volatile acids, as there are also "medium volatile acids". The volatile acids contained in wine with their chemical compounds are for the most part the acetic acid (0.15 to 0.5 g/l for healthy wine), which is feared when the limit value is exceeded and which causes the wine defect acetic sting (colloquially also called "volatile acid"). Other volatile acids are formic acid, succinic acid (rather medium volatile), butyric acid, propionic acid (propanoic acid) and valeric acid (pentanoic acid).
However, carbon dioxide, which is also volatile, is not included in this group for wine. The total quantity is determined by steam distillation and is given as acetic acid in grams per litre. The non-volatile and volatile acids make up the total acidity. See also under volatile (volatile). A list of all wine ingredients is given under total extract.