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
Provence wine aromatics. The nature and impression of the wines change significantly depending on whether they are consumed as an "apéritif" or paired with food, particularly the traditional flavors of Provençal cuisine. The rosé wine in particular is noted for its ability to pair well with garlic based dishes, such as aioli. Provence wine Provence (Provençal) wine comes from the French wine-producing region of Provence in southeast France. The Romans called the area "provincia nostra" ("our province"), giving the region its name. Just south of the Alps, it was the first Roman province outside Italy. Wine has been made in this region