For The Love Of Port

RESULTS: pour down the drain?

Decanting: approximately 10 hours (Hersh Method); (same # of hours as first bottle).

-notable improvement in aroma from the glass (nose).
-flavour different from previous bottle...not necessarily as good...somewhat ordinary...NO! 4th half glass sweeter and better.
-clarity of wine superior to any V.P. I have decanted. This is due to my new filtering regime: a)Chinese organic cotton mesh followed by b)Screwpull funnel (old version with micromesh insert).

Did it have notes of V.A. (volatile acidity, aka nail polish)?

No. Not at all. It never occurred to me that nail polish could be in port.

eguth wrote: ↑Mon Jan 09, 2023 6:38 am No. Not at all. It never occurred to me that nail polish could be in port.

A Port that is suffering from Volatile Acidity (V.A.) will usually give off an aroma that to most people will smell like nail polish.

To quote from the website https://enology.umn.edu
"Volatile Acidity, or "VA", is caused by a type of bacterial spoilage which produces large amounts Acetic acid (vinegar) which is a serious wine fault, the metabolization of acetic acid and alcohol (ethanol) can produce ethyl acetate which smells like nail-polish remover and is also a serious wine fault."