Acetic Acid

/uh-SEE-tik AS-id/

🍷Winemaking ⚠️Faults

The acid responsible for vinegar character in wine.

Full Definition

Acetic acid is produced by acetobacter bacteria when wine is exposed to oxygen. All wines contain trace amounts, but excessive levels (above 0.7-1.2 g/L depending on style) create vinegar-like sourness and a pungent, nail polish remover smell. It's a component of volatile acidity.

Related Terms

volatile acidity acetobacter ethyl acetate

See Also

oxidation wine faults

Acetaldehyde Back to Glossary Acidification

More terms starting with A

Acetaldehyde

A chemical compound formed during fermentation and oxidation.

Acidity

The tart, sharp quality in wine from natural grape acids.

Adega

Portuguese term for winery or wine cellar.

Aeration

Exposing wine to air to soften tannins and release aromas.

Aging

The maturation of wine over time in barrel, tank, or bottle.

Alcohol

Ethanol produced during fermentation, expressed as percentage by volume.