Acetic acid: Acetic acid appears in wine either by degradation of ethanol by acetic bacteria (acetic acid bite), 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.