In contrast to the non-volatile acids the volatile evaporate in wine at one distillation or evaporate over time (change to gas). However, the boundary between volatile and non-volatile cannot be drawn exactly, since there are also “medium-volatile acids”. The volatile contained in the wine acids with their chemical compounds are mostly feared 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 (more or less volatile), butyric. propionic (Propanoic acid) and valeric acid (pentanoic acid).
The also fleeting carbonic acid however, wine is not included in this group. The total amount is determined by steam distillation and as a collective name acetic acid stated in grams per liter. The non-volatile and the volatile acids result in the total acidity, See also under volatile (Volatile). A list of all wine ingredients is under total extract contain.