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 wine vine pull schemes. A large part of this glut is caused by the re-emergence of Languedoc wine. Immune from these problems has been the market for Champagne as well as the market for the expensive ranked or classified wines. However, these constitute only about five percent of French production. French regulations in 1979 created simple rules for the then-new category of Vin de pays. The Languedoc-Roussillon region has taken advantage of its ability to market varietal wines. L'Office national interprofessionnel des vins, abbreviated ONIVINS, is a French association of vintners. French wine French wine is produced all throughout France, in