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 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
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
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: 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 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 acid
A natural organic acid better known as vinegar.
Acetomel
A mixture of honey and vinegar that produces a sweet-sour syrup. Traditionally used to preserve fruits.
[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 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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Acetic acid present. The sour, acetic flavor of a wine that has been spoiled by prolonged exposure to the air. Historically a common sign of poorly made or stored wine.
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.
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 ...
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 Wines, no matter how well made, contain quantities of acetic acidity that have a vinegary smell. If there is an excessive amount of acetic acidity, the wine will have a vinegary smell and be a flawed, acetic wine.
While high levels of Acetic Acid spoils a wine, all wines naturally contain organic acids.
While several other volatile acids (those organic acids separable by distillation) - lactic, succinic, and propionic - occur in wine, Volatile Acidity commonly (but inaccurately) is used to refer to both acetic acid and ethyl acetate.
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.
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 acidity represents the level of acetic acid present in a wine.
> More about the grape varietals and the Bordeaux wine region
> Winemega's tasting notes by chateau ...
Volatile, Volatile Acidity (VA)
Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas.
W
Watery
Thin, lacking in flavor.
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.
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).
Sharp: Unpleasantly bitter or hard-edged, in some instances due to a high level of acetic acid (vinegar).
Soft: Low in tannin and/or acidity.
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: most of the flavor components of wines are volatile, or easily perceivable by the nose. Volatile acidity refers to the acetic acid and ethyl acetate content of wines, their vinegary aspect.
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.
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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).
 See also: Acetic, Wine, Grape, Acidity, Alcohol
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