1985 & VA
Re: 1985 & VA
Slightly esoteric question, but what causes VA? Plainly some houses and some years are more affected.
Re: 1985 & VA
residual sugar and oxygen in the aging process potentailly leading to yeast and bacteria creating a bit too much acetic acid.TLW wrote:Slightly esoteric question, but what causes VA? Plainly some houses and some years are more affected.
Main causes typically are dirty wine making/facility
not enough sulfur dioxide added
not properly topping off the barrels
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- Dalva Golden White Colheita 1952
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Re: 1985 & VA
Do they top up the barrels? You would seem to say so, I suppose with the quantities made this is practical.g-man wrote:not properly topping off the barrels
Re: 1985 & VA
You need to to make an unoxidated wine. The alternative is to reduce the volume with inert material e.g. marbles.LGTrotter wrote:Do they top up the barrels? You would seem to say so, I suppose with the quantities made this is practical.g-man wrote:not properly topping off the barrels
EDIT: spelling
Last edited by griff on 00:16 Sat 08 Feb 2014, edited 1 time in total.
Re: 1985 & VA
if you don't top, you need to add sulfur and/or argon to replace the oxygen
or as mentioned, marbles =)
or as mentioned, marbles =)
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz