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
Straw wine and Brenta rivers, in the strip of land between the city of Bassano del Grappa and the Valdastico valley. The name comes from a word of the Venetian language and means twisted, indeed, in the traditional production method, the clusters were twisted to dried. Ramandolo passito is a passito wine from the closely Friuli region. Typically produced in the hilly area around Nimis closed to Udine by Verduzzo Friulano grapes, is sweet full-bodied and honey taste. In the same area is pruduced even the prestigious Picolit, an extremely high quality passito wine. In the Treviso and Venice area are often