Acetic Acid

Intermediate Faults & Defects

คำนิยาม

The primary acid in vinegar, a fault when excessive in wine.

เชิงลึก

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.

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หมวดหมู่: Faults & Defects
ระดับความยาก: Intermediate

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