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
Breton language these words were borrowed from Cornish. can be directly translated from Welsh as "long stone" (which is exactly what a or is). The Cornish surnames Mennear, Minear and Manhire all derive from the Cornish " " ("long stone"), as does Tremenheere "settlement by the long stone". The French word ("to jabber in a foreign language") is derived from Breton ' ("bread") and ' ("wine"). The French word ("large seagull") is derived from Breton ', which shares the same root as English "gull" (Welsh ', Cornish ""). The first extant Breton texts, contained in the Leyde manuscript, were written at the