Acetic acid: locut. Acetic acid appears in wine either by degradation of ethanol by acetic bacteria (acetic acid bites), or by degradation of sugars by lactic bacteria (lactic acid bite). A small amount of acetic acid can be produced by yeasts during alcoholic fermentation. The complete transformation of ethanol or acid by acetic bacteria leads to vinegar....
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.