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.
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Watery
Thin, lacking in flavor.
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.
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.
Vinegary wine is also a possibility. If you come across this do not bother tasting this wine, just toss it out.
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 ...
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.
Describes a sour, vinegary odour referred to as volatile acidity, too much of which will make the wine undrinkable.
Acid
The sharp, tart effect of the green fruit of young wine on both the nose and tongue.
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.
It results in a vinegar aroma and a hot vinegary flavour. Caused by the action of the bacteria Acetobacter aceti and Acetobacter pasteuranus.
These wines often have a sweet, slightly vinegary odor and a sharp, tart flavor.
Acetobacter
The principal bacteria responsible for converting alcohol into acetic acid (vinegar).
Acidity ...
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 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.
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.
Indicates an undesirable vinegary smell.
Wine Terminology
What is carbonic maceration? What does abboccato mean? Wine terms explained in our comprehensive wine glossary ...
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.
07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw.
Sour: A spoiled wine with a vinegary taste.
Sparkling Wine: Wines containing bubbles of carbon dioxide gas (a byproduct of 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...
(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.
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.
"Ascescence" is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along with a sharp feeling in the mouth.
ASTRINGENT ...
This volatile acid is one that contributes to the acidity of a wine. In excess it produces a vinegary taste.
Volatile. Said of a wine with an excessive amount of volatile acidity. Wines with too much volatile acidity have an unpleasant, sharp vinegary aroma.
White oak. The variety of American oak which is used to manufacture barrels.
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.
Said of a wine with an excessive amount of volatile acidity. Wines with too much volatile acidity have an unpleasant, sharp vinegary aroma.
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Sautee them in the remaining 1 tablespoon olive oil until they are soft and starting to brown; add the capers and remove from heat. (If you find capers too vinegary to suit you, feel free to rinse and drain them before use.) ...
Txakoli/ Txacoli/Chacoli - Basque white wine from Zarrautz and Getaria, quite tart and acidic, perfect for coping with vinegary tapas and "pintxos"
Uva - Grape
Vendimia - Vintage, harvest ...
 See also: Vinegar, White, Wine, Taste, Aroma
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