Said of a wine affected by acetic bacteria. This is common in wines that were not properly aged, therefore having excessive volatile acidity.

 

Vinegar, which is a dilute acetic acid.

 

Acetaldehyde.

 

Disease caused by acetic bacteria that vinegar wine.

 

Process of oxidising ethyl alcohol, converting it to acetic acid and water. This is done by acetogenic bacteria and is the method used to produce vinegar.

 

Aerobic bateria responsible for the acetification of wine.

 

Vinegar in its highest state of purity.

 

Instrument used to measure the amount of acetic acid in vinegar.

 

Unpleasant chemical smell resembling that of nail polish. It may be produced by aeration of the wine and is not necessarily permanent. It derives from the oxidation of secondary alcohols.

 

Aromatic acetone found mainly in spirits. It is characterised by its smell of adelfa flower.