| acetic |
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.
출처: www.zuccafoods.com/wine/terms_phrases/terms_phrase...
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| 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.
출처: www.eosvintage.com/glossary.html
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| acetic acid |
A volatile, colorless, pungent liquid acid (C2H402) that is the chief acid of white vinegar (5% acetic, pH 3) and is used in the synthesis of acetate fiber. Many acid spotters are comprised of 5% - 7% acetic acid.
출처: www.carpetbuyershandbook.com/carpet_glossary_a.htm
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| acetic |
Vinegary smell caused by an excessive amount of acetic acid, a natural element in all wines.
출처: www.novusvinum.com/glossary/glossary.html
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| acetic acid |
(Apple Cider Vinegar) - Vinegar has been used for over 10,000 years as a preservative, cleaning agent, beauty agent and as medicine. It helps to maintain healthy skin and hair by restoring a healthy pH level. It soothes sunburn, cleanses and disinfects wounds, helps to heal bruises, helps with itchy scalp, dandruff and hair loss and soothes aches and pains. ...
출처: bluebellnaturals.com/ingredients.htm
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