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
Pisco sour Pisco sour A pisco sour is an alcoholic cocktail of Peruvian origin that is typical of the cuisines from Chile and Peru, and is also considered a South American classic. The drink's name comes from "pisco", which is its base liquor, and the cocktail term "sour", in reference to sour citrus juice and sweetener components. The Peruvian pisco sour uses Peruvian "pisco" as the base liquor and adds freshly squeezed lime juice, simple syrup, ice, egg white, and Angostura bitters. The Chilean version is similar, but uses Chilean "pisco" and pica lime, and excludes the bitters and egg white. Other