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
Pemberton's French Wine Coca after the Civil War (Pemberton himself was addicted to the drug). http://www.collectorsweekly.com/stories/37305-pembertons-french-wine-coca-cola-prec Pemberton's French Wine Coca Pemberton's French Wine Coca was a coca wine created by the druggist John Stith Pemberton, the inventor of Coca-Cola. It was an alcoholic beverage, mixed with coca, kola nut and damiana. The original recipe contained the ingredient cocaethylene (cocaine mixed with alcohol), which was removed, just like the alcohol had before it, in 1899 because of a social stigma surrounding the rampant use of cocaine at the time. French Wine Coca was marketed mostly to upper class intellectuals, afflicted with diseases believed to have