Some descriptors are based on taste, while others are rooted in the science of wine-making. The term "acidic" falls into the second category, but it's often used incorrectly, usually by ...

All wines contain acetic acid, the active ingredient in 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 ...

Since Pasteur's work, several types of microorganisms (including yeast and some bacteria) have been used to break down pyruvic acid to produce ethanol in beer brewing and wine making. The other by ...

A.O.C.: See Appellation d’Origine Contrôlée. A.O.P.: See Appellation d'Origine Protégée. All wines contain acetic acid, the active ingredient in vinegar, but usually the amount is quite small—from ...