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
Whiskey sour Whiskey sour The whiskey sour is a mixed drink containing whiskey (often bourbon), lemon juice, sugar, and optionally, a dash of egg white. With the egg white, it is sometimes called a Boston Sour. With a few bar spoons of full-bodied red wine floated on top, it is often referred to as a New York Sour. It is shaken and served either straight up or over ice. The traditional garnish is half an orange slice and a maraschino cherry. A variant of the whiskey sour is the Ward 8, which often is based on bourbon or rye whiskey, and includes