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
In What Language? is being able to watch TV and play video games at the same time, so be it. We can only hope it inspires real discourse and real thought." Lyn Horton of All About Jazz noted "A concrete lesson seems to emanate from "In What Language?" and it is this: that no matter what language distinguishes the nature of the present global geo-political culture, the language spoken has a clear and consistent meaning borne in its content. The language transcends any dialect. And if we are determined enough, within our commonly shared humanity, we can speak the same language. In our