Vinegar
Should a wine taste of vinegar, then it has become infected. Acetic acid has been produced instead of alcohol. The wine cannot be salvaged and must be discarded.
Vinegary
See Acetic.
VIOGNIER
A semi-classic grape varietal grown in the northern Rhone region of France, and most recently, in California. Used to produce a variety of wines from Riesling-like to Chardonnay-like.
Vinegary
The "off" odor of ethyl acetate or acetic acid.
Vinification
The process of making grape juice into wine.
Vinegary
Having the smell of vinegar; see also Acetic.
W
Watery
Thin, lacking in flavor.
Vinegar The smell of ethylacetate, indicative of bacteriological infection. Usually undrinkable.
Vinegary: Wine spoiled by the vinegar bacteria, not pleasant to drink. Vinegar is a major winemaking fault that is easily detected by a sharp sensation on the nose or palate.
Vinegary
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.
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.
Vinegar - A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol.
Vinegar
When a wine begins to go bad from exposure to oxygen, it turns to vinegar. Some wines have a natural vinegary quality to them - not high praise.
Vinegar. The natural evolution of the juice of grape, vine is only a way towards
vinegar. Any wine might become vinegar.
Vinegary
Having the smell of vinegar. It is a fault in wine.
Viniculture
Viniculture, also known as enology or oenology, is the study of making wine and of the grapes produced for the purpose of making wine.
Vinegar: Literally, "sour or bitter wine." See acetic acid, volatile acidity.
Vinegary wine is also a possibility. If you come across this do not bother tasting this wine, just toss it out.
Vinegar
Is a sour liquid processed using fermentation and can be made from a wide range of fruits, including the grape, as well as from ciders and beers.
Let vinegar flies come in contact with your wine.
Use metal vessels.
Use tools or containers made out of resinous wood.
Like vinegar; wine that is spoiled and unfit to drink.
Spicy
Definite aroma and flavour of spice arising from certain grape varieties (Gewürztraminer). The aroma is richer and more pronounced than what we call "fruity" ...
Balsamic vinegar; the best quality is called "aceto balsamico tradizionale"
Continue Reading →
Aceto Dolce ...
Smell of vinegar, paint thinner and nail polish remover
Hydrogen sulfide
Smell of rotten eggs or garlic that has gone bad ...
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.
Evolution ...
Distilled Vinegar Information
Distilled vinegar is available the local supermarket, but the uses for the product range from in the kitchen to around the home.
How to Drink Wine Without Becoming Intoxicated ...
Acetic - Vinegary taste or smell that develops when a wine is overexposed to air.
Acetone -If overly apparent, a flaw. The nail polish smell suggesting volatility. Prevalent in older reds.
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.
It results in a vinegar aroma and a hot vinegary flavour. Caused by the action of the bacteria Acetobacter aceti and Acetobacter pasteuranus.
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 ...
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 - 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.
High acid character, together with a particular odor pointing out that of the vinegar.
AIMABLE (KIND)
Wine of which all the aspects pleasant and are not marked too much.
ALCOOL (ALCOHOL) ...
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 Sauvignon Blanc is one of the few varieties that handily match mild vinegars (particularly winy balsamic, sherry and rice wine vinegars), ...
The area of Jerez de la Frontera is also famous for other two excellent products: brandy and vinegar.
Wines for Salads: Salads are notorious for giving wines a run for their money, due in large part to the acidic vinegar-based dressings or the oil vinegar combinations used to heavily dress a salad.
This simply means that the wine must be naturally fermented with nothing added to it, and the wine itself cannot have spoiled or become vinegar, nor can it have anything artificial added to it (preservatives, flavors).
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.
Old wine almost never turns to vinegar. It spoils by oxidation.
U.S. 1998 sales of white and blush wines were 67% of total table wine sales. Red wines were 33% of sales.
A prevalence of a nail polish or vinegar odor that's a byproduct of the carbonic maceration process. This is sometimes more pronounced in some Beaujolais Nouveau than others.
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.
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.
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.
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.
Seasonings, such as salt, lemon, vinegar, and mustard, can be used to achieve balance in food-wine pairings, either to make the wine taste milder (salt, lemon, vinegar) or stronger (sugar or umami ingredients).
Wine which has turned into vinegar or which is in the process of doing so due to an excessive acidity.
Staves :
Pieces of wood made out of planks of oak split by hand and dried naturally; they are used to make the casks.
Moldy, Garlic, Onions, Nail Polish, Burnt Matches, Vinegar
Off-aromas indicate that the wine is flawed in some way. The most common off-aroma is wine spoiled by cork taint. The affected wine has a musty, unpleasant odor.', '', 250)"; ...
If it's truly, irretrievably bad - meaning vinegar - you will know it right away. But even if the wine doesn't taste good at first, don't rush to the sink to pour it out.
Sour: Spoiled wine with a vinegar-like taste (vinegar happens to be wine that has gone bad).
Sparkling: Wine containing bubbles of carbon dioxide which is a byproduct of fermentation.
In small amounts it can also 'lift' the palate and accentuate aroma and flavour. In excess it produces a vinegary taste. It may also be the product of bacterial spoilage, which is how wine turns to vinegar if left unprotected from such bacteria.
Indicates an undesirable vinegary smell.
Wine Terminology
What is carbonic maceration? What does abboccato mean? Wine terms explained in our comprehensive wine glossary ...
Why wine does not turn into vinegar ?
Sulphur dioxide, in spite of its barbaric name, is an element indispensable for the quality of the wine (see composition of wine).
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.
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 ...
Acid is the chemical compound that makes things taste tart, like vinegar or citrus foods. Acidity is part of the structure of wine, giving it lift and intensity.
Acidity: very important if the wine is to be refreshing and balanced. Lemon juice and vinegar are acidic. Too much and the wine tastes too tart; too little and the wine is known as "flabby", tasting heavy and just not refreshing.
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.
The winery has to make sure to warn people to drink it soon, so they do not get vinegar when they open the bottle. The second issue is that sulfites help to keep wild organisms in the winery from harming the wine.
If there is barbeque happening at this Super Bowl party, let's make the assumption that we are talking about a barbeque party where they are drowning the ribs in either a vinegar or tomato based sauce.
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 ...
Acetobacter: A group of bacteria that oxidatively convert wine to vinegar (ethanol into acetic acid) through an aerobic (oxygen present) fermentation.
Acetic: an acid that, combined with ethyl acetate, gives the vinegary smell that a spoiled wine emits. It is not to be confused with...
Volatile: (or Volatile Acidity) Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge.
(or Volatile Acidity) Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely undetectable; at higher levels it is considered a major defect.
 See also: Wine, Taste, Sweet, White, Flavor
|
