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
French language language divide began to grow across the country. The population in the north spoke langue d'oïl while the population in the south spoke langue d'oc. Langue d'oïl grew into what is known as Old French. The period of Old French spanned between the 8th and 14th centuries. Old French shared many characteristics with Latin. For example, Old French made use of all possible word orders just as Latin did. Within Old French many dialects emerged but the Francien dialect is one that not only continued but also thrived during the Middle French period (14th century–17th century). Modern French grew out