Of a pertaining to vinegar; producing vinegar; producing vinegar; as, acetic fermentation.
Pertaining to, containing, or derived from, acetyl, as acetic ether, acetic acid. The latter is the acid to which the sour taste of vinegar is due.
Vinegary taste or smell that develops when wine is exposed to the air. After a while it's only good for putting on chips.
A sign that a wine is infected by acetobacters, and because of resulting acetic acid, tastes vinegary.
The wine ( usually dry red ) has been effected by bacteria producing acetic acid (found in vinegar).
relating to or containing acetic acid
vinegary smell, sharp overtart on the palate. A vinegary condition resulting from the action of aceto-bacter, harmful ferments that attack wine left in open unfilled bottle or carboy.
Sour, with the smell or sharp taste of vinegar. Too much will make the wine undrinkable.
Small quantities of acetic acid (i.e. vinegar) are present in all wines, no matter how well made. However careless winemaking where at a little less than 0.1% the acid becomes noticeable the wine is termed acetic, over 0.1% and the wine is flawed.
Acetic acid is the acid that gives vinegar its characteristic taste. Small amounts of acetic acid, about 0.5 grams/liter, are normal in wine; amounts over 1.0 gram/liter give wine a vinegar-like character.
A vinegar-like smell and or taste caused by acetic acid
Vinegary taste or smell that develops when a wine is overexposed to air.
Strictly used in reference to a specific wine flaw, the presence of vinegar, or acetic acid.
Wines contain several types of acid, but acetic is the bad one: it suggests vinegar and is sometimes referred to as volatile acidity. If present at more than minimal levels, it makes a wine unpleasant.
Wines, no matter how well made, contain quantities of acetic acidity that have a vinegary smell. If there is an excessive amount of acetic acidity, the wine will have a vinegary smell and be a flawed, acetic wine.
Wine that is "pricked" or gone irredeemably sour through contact with the air smells of acetic acid or vinegar
adj. Of, pertaining to, or of the nature of vinegar.
This is a flaw in the wine caused by it being exposed to air and it has the smell and taste of balsamic vinegar.
Applied to the smell of vinegar in a wine that's gone bad. Not all wine becomes acetic, but when it does it actually can be used for cooking, in dishes that call for vinegar.
A defect in wine that has been exposed to air; smells and tastes like vinegar.
All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavor. At a little less than 0.10% content, the flavor becomes noticeable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance,ethyl acetate, contributes the smell associated with acetic acid content (see also ascence).
Describes a sour, vinegary odour referred to as volatile acidity, too much of which will make the wine undrinkable.
Vinegar-like in smell/taste due to acetic acid.
Smelling and tasting of acetic acid ie vinegar.
vinegar-like taste or smell from exposure to air. Vinegar is acetic acid.