Determination of the Acetic acid (volatile acidity) in Wine, Kefir and Plant-based Beverages

Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria present in wine. It may form during fermentation, secondary product, or during storage due to the deterioration of finished wine.

Acetic acid can form in plant-based beverages due to microbial contamination, in particular by acetic acid bacteria that transform ethanol into acetic acid in the presence of oxygen. Its presence is not desired and represents a possible indicator of product alteration. Measuring its content is important to evaluate microbiological quality, prevent sensory changes (acidic taste or pungent odor) and ensure a stable and safe shelf-life.

Measuring acetic acid in kefir is essential to ensure the organoleptic quality of the product, since this acid contributes significantly to its characteristic flavor and aroma. The control of its concentrations allows you to maintain a balance between acidity and pleasantness, preventing the kefir from being too pungent. Furthermore, measuring acetic acid allows you to monitor the correct progress of fermentation, identifying any problems in the production process or in the microbial composition.