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Why does a wine sometimes smell like vinegar, or even nail polish remover?

In this episode of The Wine Lab, Andreea explores the science behind volatile acidity, one of the most confusing aspects of wine aroma. While small amounts can add brightness and complexity, higher levels can shift a wine’s character dramatically.

You’ll learn how volatile acidity forms, from grape damage in the vineyard to oxygen exposure in the cellar, and why microbes known as acetic acid bacteria play such an important role in this transformation.

Along the way, we travel through wine history - from Roman soldiers drinking sour wine to ancient winemakers already fighting the problem two thousand years ago - and explore how modern winemakers manage volatile acidity today.

Whether you’re a curious wine drinker or someone who has ever wondered why a wine smells a little like vinegar, this episode will help you understand what’s happening inside the glass.

Open a bottle, take a closer smell, and discover how chemistry, microbes, and history all shape the aromas of wine.

If you have questions, thoughts, or ideas for future episodes, I’d love to hear from you. You can find my email address on the podcast website page.

Until next time… stay curious, cheers!

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