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
Sour cherry soup dry red wine is also sometimes added before serving. Packets of dried "meggyleves" powder are also sold in Hungary. Sour cherry soup Sour cherry soup is a slightly sweet soup made with sour cream, sugar and whole fresh sour cherries, and served chilled. Originating in Hungarian cuisine, this soup is a summer delicacy in several European cuisines. The dish has been adopted by the Austrians, Poles, Slovaks, and Germans. Hungarian-Americans and Hungarian-Canadians brought the soup to North America. In Hungarian cuisine, sour cherry soup or "meggyleves" is a soup made from the fruits of the sour cherry tree ("Prunus cerasus"),