Glossary
Acetic Acid
/uh-SEE-tik AS-id/
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
See Also
Reference
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.