In contrast to the non-volatile acids The volatiles in the wine evaporate at one distillation or volatilize over time (go into the gas state). However, the boundary between volatile and non-volatile is not accurate, as there are also "volatile acids". The volatile ones contained in the wine acids with their chemical compounds are for the most part dreaded when the limit is exceeded acetic acid (in healthy wine 0.15 to 0.5 g / l), which is the wine error vinegar sting caused (colloquially also referred to as "volatile acid"). Other volatile acids are formic acid. Succinic acid (rather volatile), butyric. propionic (Propanoic acid) and valeric acid (pentanoic acid).
The equally volatile carbonic acid However, wine is not included in this group. The total amount is determined by means of steam distillation and as a collective term acetic acid in grams per liter. The non-volatile and volatile acids give the total acidity, See also below volatile (Volatile). A list of all wine ingredients is under total extract contain.