The acidity in wine is an important component for the quality and taste of wine. It adds a sharpness to the flavours and is detected most readily by a prickling sensation on the sides of the tongue and a mouth-watering aftertaste.
Acetic acid is a two-carbon organic acid produced in wine during or after the fermentation period. It is the most volatile of the primary acids associated with wine and is responsible for the sour taste of vinegar.
During fermentation, activity by yeast cells naturally produces a small amount of acetic acid. If the wine is exposed to oxygen, Acetobacter bacteria will convert the ethanol into acetic acid. This process is known as the “acetification” of wine and is the primary process behind wine degradation into vinegar.
|RX misano||0.117 g/l||Conc. Of standard|
|RX Monaco||0.03 g/l||Conc. Of standard|