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
Pisco sour in the style of preparing the pisco sour are distinct in both production and taste. Peru celebrates a yearly public holiday in honor of the cocktail during the first Saturday of February. The term "sour" refers to mixed drinks containing a base liquor (bourbon or some other whiskey), lemon or lime juice, and a sweetener. "Pisco" refers to the base liquor used in the cocktail. The word as applied to the alcoholic beverage comes from the Peruvian port of Pisco. In the book "Latin America and the Caribbean", historian Olwyn Blouet and political geographer Brian Blouet describe the development of