In order to introduce the critical temperature and the critical pressure of a working substance (WS), consider the pressure () - volume () plot diagramed in Figure 1, which highlights the change in volume with the application of pressure for a fixed mass of gas, found at different constant temperatures.
With wine, the acidity comes from the type of grapes used, the weather where they are grown, and how the wine is made. For cocktails, on the other hand, the acidity is decided by the bartender or the recipe. When helping a guest make a decision about their drink choice, get a sense of their taste for acidity.
For the most part, the wines that had elevated volatile acidity had this fault when they went to bottle, and thus, it was a conscious choice by the winemaker to put out a bad wine. This particular corked wine, however, was of good quality but had been spoiled by a bad closure, which was no fault of the winemaker. A respectable wine shop will exchange a corked bottle for a good bottle. Wine shops that sell high volatile acid wines should know their wines.