| acetic |
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.
출처: www.whitmancellars.com/wine_facts/glossary.html
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|---|---|
| acetic |
A vinegar-like smell and or taste caused by acetic acid
출처: www.mdmwines.com/WineTastingTerms.htm
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| acetic acid |
Chemical substance formed in wine by the oxidation of alcohol. It is present in all wines in trace quantities, and is sometimes referred to as the volatile acidity. Too much acetic acid is a fault, and gives the wine an unpleasant taste.
출처: www.freeduty.com/wine_section/a.html
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| acetic acid |
Sometimes used as a caustic or astringent.
출처: www.nicelahore.com/beauty/beauty-a.htm
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