High temparatures and low humidity levels make the evaporation of the wine raise. Consequently, the insight of oxygen increases. It is favorable to the development of acetic acid bacterias. In wineries with high level of evaporation, the control of the evaporation by frequent ullage or a good control of the temperatures and hygrometries, will limit the increasing of the volatile acidity. Effectively, limit the evaporation of the wine will also have a positive economic impact, because the hygrometry control of your winery will decrease the wine evaporation.