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 wine French wine like blanquette de Limoux, the world's oldest sparkling wine, and international styles while using lessons from the New World. Much Languedoc-Roussillon wine is sold as Vin de Pays d'Oc. Loire valley is a primarily white-wine region that stretches over a long distance along the Loire River in central and western France, and where grape varieties and wine styles vary along the river. Four sub-regions are situated along the river: Normandy is not an official wine region anymore. Yet it has a rich history related to grapegrowing and winemaking and has recently been demonstrating a revival of its .