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 the United States Tampa. A small but sustaining French community that originated in San Francisco during the Gold Rush and was supplemented by French wine-making immigrants to the Bay Area is centered culturally around that city's French Quarter. In Maine, there is a recent increase of French speakers due to immigration from Francophone countries in Africa. Many retired individuals from Quebec have moved to Florida, or at least spend the winter there. Also, the many Canadians who travel to the Southeastern states in the winter and spring include a number of Francophones, mostly from Quebec but also from New Brunswick and Ontario. Quebecers