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
Cleanskin (wine) the purpose of being sold as cleanskins. Consequently, the quality of various batches of cleanskin wine can vary significantly. Cleanskin wine was introduced to Australia in the early 2000s as a way for the wine industry to cope with a massive oversupply of wine, and a resulting drop in prices. As a result, wine consumption in Australia has greatly increased as of 2006. Also, the price of cleanskin wine has dropped to around or below the price of beer or even bottled water. The word "cleanskin" comes from the Australian term for unbranded cattle, and is also used to refer