ACETIFICATION
The process of wine turning into vinegar.
ACETONE
Term used to describe wines that exhibit a sharp but slightly sweet and/or fruty smell.
ACETIFICATION: The conversion of our precious alcohol into vinegar. Probably one of the largest risks for the home brewer and is one of the main reasons we are so keen in keeping everything sterile ...
Acetification: The formation of vinegar, usually caused contamination of the must, liquor or finished product with vinegar-producing bacteria (acetobacter) and the presence of air.
Color retention is a major problem for the thin-skinned berries. Pinot is very prone to acetification and often loses the sometimes promising aromas and flavors it seems to display through fermentation and aging, as soon as it is bottled.
 See also: Texture, Vintner, Variety, Thin, Winemaker
  
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