挥发性(Volatile)、挥发性酸度(Volatile acidity)：它一般被标注为 "VA"，指葡萄酒中的酸度太高，这会授予葡萄酒一种相似于醋的气息。 备注：此文章来自红酒肆。
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泡菜味的来源在于挥发性酸（Volatile acidity）这种物质，挥发性酸在处理得当的情况下，可以为葡萄酒增添复杂度，但如果含量太高，则不仅仅会散发难闻的泡菜味，还会产生类似黑...
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Determination of volatile acidity 挥发性酸度的测定
Distiller for volatile acidity 挥发性酸蒸馏器
VOLATILE E ACIDITY 挥发性酸度
Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly acetic acid and ethyl acetate).
由于酒精氧化而形成于葡萄酒中的物质的总括（主要是醋酸和乙酸乙酯）。
The influences of temperature, initiative acidity, and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached.
研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
The analysis of acidity in liquor comprises of analysis of total acidity, volatile acids and available acidity.
酒类酸度分析包括总酸度、挥发酸和有效酸度分析。
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