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
Wine of a common origin of the word denoting "wine" in these language families. The Georgian word goes back to Proto-Kartvelian *"ɣwino"-, which is either a borrowing from Proto-Indo-European or the lexeme was specifically borrowed from Proto-Armenian *"ɣʷeinyo"-, whence Armenian "gini". An alternate hypothesis by Fähnrich supposes *"ɣwino"- a native Kartvelian word derived from the verbal root *"ɣun"- ('to bend'). See *"ɣwino"- for more. All these theories place the origin of the word in the same geographical location, Trans-Caucasia, that has been established based on archeological and biomolecular studies as the origin of viticulture. The red-wine production process involves extraction of