Volatile acidity (VA) General term for the substances in wine that are formed by the oxidation of alcohol (mainly aceticacid 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）。
2
The effects of catalyst quantity, acetic alcohol mole ratio, aceticacid and ethyl alcohol feed site, reflux ratio and reflux composition on the process are investigated.
对乙酸与乙醇酯化反应体系，考察了催化剂用量、酸醇比、进料位置、回流比、回流组成等因素对过程的影响。
3
A vinegary smell is caused by aceticacid, while a nail polish aroma reflects the formation of ethyl acetate.