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 language not pronounced though at the end of "Aix" it is"." As a result, it can be difficult to predict the spelling of a word based on the sound. Final consonants are generally silent, except when the following word begins with a vowel (see Liaison (French)). For example, the following words end in a vowel sound: "pied", "aller", "les", "", "beaux". The same words followed by a vowel, however, may sound the consonants, as they do in these examples: "beaux-arts", "les amis", "pied-à-terre". French writing, as with any language, is affected by the spoken language. In Old French, the plural for