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
White wine Casanova celebrated wine parties, drunk at fine tables. "Every guest had at his right a bottle that could be white wine or mead. I know I drank ... of the excellent white burgundy" - Casanova "From this fresh wine the sparkling foam For our French it is a brilliant image" - Voltaire White wine is also used in humour, in a drama with Marcel Pagnol or in a gossip radio show for Pierre Desproges. "Serve me a bottle of white wine if it is fresh. - If it is fresh? Touch me there! Looks like it comes from the vineyards