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 in Canada français commun constitue l’armature essentielle et efficace" ("there is no salvation beyond the mastery of its [the community's] linguistic means, of which common French constitutes the essential and effective weapon"). In general, the same norms as in common French are applied. Only certain words have a different gender. Notable from a semantic point of view are the use of the word "pis" for the conjunction "and", where "et" would be used in Metropolitan French; the word "là" to punctuate the end of a sentence or after a word; and the use of "à" instead of the possessive "de", for instance,