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 Word Exchange the intrusion of these devices into our lives," Graedon said, "because it’ll continue to happen, but we have control over it. I just wanted to offer a window onto what might happen if things went a little bit wrong." Graedon's initial inspiration for the novel was an experience while she was in college, a fire that started in a neighbor's house burned her apartment, including all her books, leading her to contemplate loss of the printed word. "Losing all my books got me thinking about the ephemerality of words and language," Graedon said, "and also the significance of these cultural