Acids in wine responsible for the sour taste of vinegar. During fermentation, activity by yeast cells naturally produces a small amount of acetic acid. If the wine is exposed to oxygen, "Acetobacter" bacteria will convert the ethanol into acetic acid. This process is known as the “acetification” of wine and is the primary process behind wine degradation into vinegar. An excessive amount of acetic acid is also considered a wine fault. A taster's sensitivity to acetic acid will vary, but most people can detect excessive amounts at around 600 mg/l. Ascorbic acid, also known as vitamin C, is found in young wine grapes
Hot and sour noodles of the noodle. With recent development in cooking technique, hot and sour sauce for noodles is invented and manufactured in factories. It's easy to use and further reduce the hassle to get the amount right for each ingredients. Below is the cook instruction for hot and sour noodles by using the sauce. Hot and sour noodles Hot and Sour Noodles (酸辣粉) is a dish which comes from Sichuan, China and is a popular part of Sichuan Cuisine. The noodles are made from starch derived from peas, potato, sweet potato, or rice. It's unclear when and who invented the "Hot and