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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.

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.

Essential fatty acids that our bodies are unable to produce without obtaining them from food. Linolenic acid is the primary Omega-3 fatty acid, which can be acquired through many fats, oils, nuts and soybeans.

An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation.

Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products.

Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine.

A class of organic compounds that are the building blocks from which proteins are constructed. The body can manufacture some amino acids, but other essential amino acids must be obtained through diet.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach.

Also known as trans fat, this is a type of fat that is created when oils are partially hydrogenated, which occurs by adding hydrogen to the oil so ir remains solid rather than liquid.

Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

A type of vinegar that is produced from barley cereal grains that are malted. To manufacture the Malt Vinegar, the grain is soaked in water to soften its texture, allowing the barley to germinate, but not sprout, which results in the release of active enzymes.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.