Acetic Acid
Intermediate Faults & Defects정의
The primary acid in vinegar, a fault when excessive in wine.
심층 분석
All wine contains trace acetic acid (0.2-0.6 g/L is normal). Acetobacter bacteria produce it when wine is exposed to oxygen. Above 0.7-0.8 g/L, the sharp vinegar character becomes objectionable. Some elevated VA is tolerated in certain styles (Amarone, Sauternes) where it lifts aromatics. The legal limit varies by country and wine type.
상세 정보
- 카테고리
- Faults & Defects
- 난이도
- Intermediate
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