While volatile acidity (VA) is usually measured in terms of acetic acid content, its sensory perception is a combination of acetic (vinegary aromas) and ethyl acetate (nail polish remover and model airplane glue aromas). High levels of VA can inhibit wine yeast and may lead to a sluggish or stuck fermentation. Several microbes can be a source for VA, including "Acetobacter", "Brettanomyces", and film yeast such as "Candida", as well as LAB. However, while LAB usually only produce acetic acid, these other microbes often produce ethyl acetate, as well as acetic acid.