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
The Universality of the French Language the painting of our ideas. Therefore, the choice of the French language was not only advisable but also necessary for Europe. As far as the future of French was concerned, the writer remained optimistic. According to him, the universality of French and the immortality of its literature would not hand their power to another language anytime soon. He finished his essay on notes that could appear somewhat naïve to the 21st century reader. Indeed, Rivarol named France as the country that liberated America. French, in this case is depicted as the language of Peace. Numerous critics reproached Rivarol for partiality