One of the main acids measured during a Volatile Acidity analysis, this test singles out the specific amount of Acetic Acid present. If you are detecting a slight vinegar aroma to your wine it could be due to your Acetic Acid levels. Acetic Acid may form if you have a large head space so topping off your wine containers and sparging your wine with Nitrogen may help prevent its formation.
Make sure that the sample in its container has little to no head space (no air in the container). We do not accept tupperware but you can send small glass containers (15-200 mL) sealed with corks or jar lids.