Acetic acid
Acetic acid is associated with vinegar. Needless to say, an excess of acetic acid ruins the wine. But a tiny bit of this acid can heighten a wine's bouquet and flavor.
Acetic. A sour or vinegary smell or taste. See also Vinegary.
Acidity. One of the basic savors in wine, providing crispness, vitality and sharpness.
Aftertaste.
ACETIC ACID: All wines contain acetic acid, or vinegar, but usually the amount is quite small--from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.
ACETIC ACID
All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavor. At a little less than 0.10% content, the flavor becomes noticeable and the wine is termed acetic. Above 0.
Acetic Acid
A volatile organic acid often encountered in food, this is the main acid responsible for the flavour of vinegar. From this you'll have gathered that it is not a desirable component of wine.
Acetic Acid
Acetic acid contributes to the acidity of a wine. In low quantity it can lift the aroma and flavour of the wine. However if the quantity is excessive then it can give the wine a taste of vinegar.
Acetic acid: The primary natural acid of vinegar. In trace amounts acetic acid can occur in wine without being considered a defect. But if present in large amounts, the wine is spoiled. See V.A.
Acetic acid
This volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste.
Acetic: Wines contain several types of acid, but acetic is the bad one: it suggests vinegar and is sometimes referred to as volatile acidity. If present at more than minimal levels, it makes a wine unpleasant.
Acetic
A sour or vinegary smell or taste. See also Vinegary.
Acid, Acidity
The tart (sour when in excess) quality that wine's natural acidity imparts and that gives the wine a sense of body and structure.
Acetic
Vinegary taste or smell that develops when a wine is overexposed to air.
Acidity
Acid levels in wine that balance sweetness and lend crispness. Preserves wines during aging.
Acetic: an acid that, combined with ethyl acetate, gives the vinegary smell that a spoiled wine emits. It is not to be confused with...
ACETIC ACID: All wines contain some of this, usually in very small amounts. When the percentage gets higher than 0.06%, a vinegar quality begins to become apparent. Considered a major flaw if the percentage of vinegar gets to be too high.
acetic acid:One of the substances responsible for the volatile acidity fault in wines. It results in a vinegar aroma and a hot vinegary flavour. Caused by the action of the bacteria Acetobacter aceti and Acetobacter pasteuranus.
Acetic
Describes a sour, vinegary odour referred to as volatile acidity, too much of which will make the wine undrinkable.
Acid ...
Acetic
Describing the vinegar-like taste or smell that a wine develops from overexposure to air.
Acetic (or Acescence)
All wines contain a certain proportion of acetic acid - (ie: vinegar). Normally insignificant (less than 0.10% content) they may even enhance flavour.
Acetic acid ...
[edit] Acetic acid
Acetic acid in wine, often referred to as volatile acidity (VA) or vinegar taint, can be contributed by many wine spoilage yeasts and bacteria.
ACETIC - Strictly used in reference to a specific wine flaw, the presence of vinegar, or acetic acid.
ACIDIC - Generally means too much acid.
ACIDITY - The degree to which a wine has sourness, or tartness, a taste perceived on the tongue.
Acetic acid present. Historically a common sign of poorly made or stored wine, now rare in this age of high-tech industrial wine making.
Acetic Acid: A volatile acid that gives failing wine the aroma and taste which leads people to state (falsely) the wine has turned to vinegar.
Acetic Acid
This organic acid is found in all wines, usually at minimal levels, and can accentuate aromas and flavours.
Acetic acid - common to all wines. In excess it will make the wine smell and taste vinegary.
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Another acid-Acetic Acid (vinegar)-is usually present in only trace amounts and contributes to a sweet/sour vinegar taste. Too much acetic acid in wine is not a good thing and can often be detected in super duper cheap table wines. Yeck.
Illness caused by acetic bacteria which have a tendency of making the wine acidic
Acidity :
Being part of the four basic savours of the sense of taste, acidity is detected on the sides of the tongue.
aceticUsed to describe sour vinegar characteristics. acetic acidThis volatile acid is one that contributes to the acidity of a wine. In small amounts it can also 'lift' the palate and accentuate aroma and flavour.
Acetic
The vinegar-like off odor of acetic acid. Acetic acid can be formed by the action of the bacteria acetobacter. These wines often have a sweet, slightly vinegary odor and a sharp, tart flavor.
Acetobacter ...
ACID: The sour constituent in wine which may be citric, tartaric, malic or lactic, but must not be acetic. The riper the grapes are the more tartaric and the less malic acid they contain.
While high levels of Acetic Acid spoils a wine, all wines naturally contain organic acids.
Ethanol can be oxidized to acetaldehyde, and further oxidized to acetic acid. In the human body, these oxidation reactions are catalysed by enzymes.
Wine chemists enumerate all sorts of different acids in wine - volatile acidity (acetic acid, i.e., vinegar), and fixed acidity (a variety of acids, primarily tartaric and malic, plus citric, succinic, and lactic acids).
Vinegary, volatile acidity: Acetic acid present. Historically a common sign of poorly made or stored wine, now rare in this age of high-tech industrial wine making.
Volatile: Slightly vinegary due to a high level of volatile (or acetic) acidity (VA). But a minimum level of VA often helps to clarify?? and project a wine's aromas without resulting in an unstable bottle.
Mycoderma bacteria convert ethyl alcohol into acetic acid, thus turning wine into vinegar. However, most incidents of spoiled wine are due to air induced oxidation of the fruit, not bacterial conversion of alcohol to vinegar.
Volatile: A wine spoiled by the presence of acetic acid is said to be volatile.
Wine: The fermented juice of grapes.
Woody: Strong bouquet of wood (oak) in wine. Not necessarily unpleasant, but possibly very obvious.
Volatile: A wine spoiled by the presence of acetic acid is said to be volatile, or to have volatile acidity. It is acceptable as a by-product of alcoholic fermentation but only up to a level of 600-800ppm.
Ethyl Acetate: A sweet, vinegary smell that often accompanies acetic acid. It exists to some extent in all wines and in small doses can be a plus. When it is strong and smells like nail polish, it's a defect.
Volatile acidity - The level of acetic acid present within a wine.
Waiter's friend - A popular type of corkscrew used commonly in the hospitality industry.
Volatile acidity Sharp, 'hot', vinegary smell. Undesirable and usually indicates acetic deterioration. In South Africa, wines must legally be less than 1,2 g/l of VA; in practice, most are well below 1 g/l.
Vinegary
The "off" odor of ethyl acetate or acetic acid.
Vinification
The process of making grape juice into wine.
Reverse Osmosis: An expensive and inconvenient commercial process through which alcohol and acetic acid can be removed from the wine so that it meets aesthetic or, more commonly, regulatory levels.
SOUR (see also CRISP, SHARP).
Almost a synonym for ACIDIC. Implies presence of acetic acid plus excess acid component. (Is also one of the four basic taste sensations detected by the human tongue).
Malic, citric and tartaric acids come from the grape; lactic acid converts the malic acid to a softer one during fermentation. The oxidation of alcohol can cause acetic acid, sometimes referred to as volatile acidity.
volatile
A volatile wine is one that smells of vinegar as a result of an excessive amount of acetic bacteria present. It is a seriously flawed wine.
These include acetic and butyric acids, the alcohols propanol, terpinol and hexanol, the carbonyls ethanal, acetone and diacetyl, and the esters isoamyle acetate, ethyl caproate, and ethyl butyrate.
Volatile, Volatile Acidity (VA)
The smell of acetic acid and/or ethyl acetate. It is quite disagreeable when excessive though a tiny amount may enhance aromas.
W ...
Tasting terms that wine bores often trot out to impress. A real fault however, ranging from a vaguely sharp smell, to a horrible vinegar aroma and taste. Caused by bacterial infection, especially of acetobacter (acetic acid).
Acetic puncture. Synonym of "acescence".
PLAT (FLAT)
It says of a wine without bouquet nor acidity.
PLEIN (FULL)
It says itself of a wine having the qualities requested from a good wine, and which gives in mouth a feeling of plenitude. POINTE (POINT) ...
Vinegar of Jerez is made with the wine which during the many phases of production is affected by acetic bacteria and therefore it cannot be used for making wine.
 See also: Wine, Grape, Acidity, Alcohol, Fermentation
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