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A chemical compound that forms from bacteria and oxygen as they interact with alcohol produced from fermented products, such as beer and wine. When any bacteria that may be present in the air or present in the oxygen surrounding the alcohol begin to combine and interact, Acetic Acid can be formed. Acetic acid can also be described as the odor and sharp sour taste that is noticeable in vinegar. Vinegar is produced from diluted solutions of alcohol.
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Acetic Acid term - Related Content |
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| Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine. Acid can balance the sweetness of a wine. Acid is ... |
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| A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach. It is also present in other foods that ... |
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| Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products. Produced in the form of a ... |
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| Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor. |
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| An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation. |
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