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
And Now a Word from Our Sponsor Scheck of "The Hollywood Reporter" wrote, "Despite appealing performances, this comedy suffers from its derivative premise." Stephen Holden of "The New York Times" called it "a feeble, lazy descendant of "Being There"". Gary Goldstein of "The Los Angeles Times" described it as "a thoroughly engaging lark" that is saved by the cast. Mike D'Angelo of "The A.V. Club" gave it a letter grade of "C" and wrote, "[Greenwood] can't rescue the movie all by himself, but he does at least transform it into a first-rate acting class." And Now a Word from Our Sponsor And Now a Word From Our