| acetic acid |
All wines contain acetic acid, or vinegar, but usually the amount is quite small--from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. ...
출처: www.grapestompers.com/glossary.htm
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| acetic acid |
Used in small quantities to help wool and silk absorb the mordant. Can also be used in afterbaths to alter dye colors.
출처: www.maiwa.com/stores/supply/glossary.html
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| acetic |
This term refers to the vinegary taste that some wines develop. The reason that we taste a wine before it is served is not to determine whether or not we like the selection. It is to determine if it has, for many possible reasons, started to convert to vinegar. An acceptable wine should have absolutely no trace of a vinegar flavor. Wine is made by the attack on carbohydrates by a yeast that converts them to alcohol. ...
출처: www.viennatonight.com/main/terms.htm
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| acetic |
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.
출처: www.beveragenet.net/sw/2003/0302/0302wine.asp
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| acetic |
Wine with a vinegar like smell and flavour.
출처: www.mynrma.com.au/afw_winespeak.asp
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