Home > Terms > English, UK (UE) > Acetic acid
Acetic acid
All wines contain very small amount of acetic acid, or vinegar, usually in the range from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.07 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 flavour and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.
This is auto-generated content. You can help to improve it.
0
0
Improve it
Other Languages:
Member comments
Terms in the News
Featured Terms
Industry/Domain: Sports Category: Track and field
The Mobot
The Mobot is a celebratory hands-to-head 'M' gesture which was first used by the British Olympic track and field athlete Mo Farah during the London ...
Contributor
Featured blossaries
Browers Terms By Category
- Economics(2399)
- International economics(1257)
- International trade(355)
- Forex(77)
- Ecommerce(21)
- Economic standardization(2)
Economy(4111) Terms
- Nightclub terms(32)
- Bar terms(31)
Bars & nightclubs(63) Terms
- Rice science(2869)
- Genetic engineering(2618)
- General agriculture(2596)
- Agricultural programs & laws(1482)
- Animal feed(538)
- Dairy science(179)
Agriculture(10727) Terms
- Mapping science(4042)
- Soil science(1654)
- Physical oceanography(1561)
- Geology(1407)
- Seismology(488)
- Remote sensing(446)
Earth science(10026) Terms
- Osteopathy(423)
- Acupuncture(18)
- Alternative psychotherapy(17)
- Ayurveda(9)
- Homeopathy(7)
- Naturopathy(3)