Universal Biosensors, Inc. announce that it has launched its Acetic Acid biosensor test, the 5th test now available on the Sentia wine testing platform. Acetic acid is tested continuously throughout the year - with similar frequency to Free SO2, and is of particular importance for red wine ageing in barrels. The timing of the launch is ideal for the upcoming fermentation and maturation period for wineries in the northern hemisphere. Acidity in wine is an important component of its quality and taste. Acid adds a sharpness to the flavours and is detected most readily by a prickling sensation on the sides of the tongue and a mouth-watering aftertaste. It is the most volatile of the primary acids associated with wine and is responsible for the
sour taste of vinegar. High levels of Acetic acid in wine are considered a highly undesirable fault and therefore monitoring is extremely important.