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
Charter of the French Language given work. The burden of the proof is on the employer. Product labels, their instructions, manuals, warranty certificates as well as restaurant menus and wine lists must be in French. Other languages may be used, provided French's prominence is at least equivalent. Catalogues, brochures, folders, commercial directories and other such publications, must be in French. All software (for example, video games and operating systems) must be available in French unless no French version exists. Signs and posters must be in French, and they may also be in another language provided French is markedly predominant. A number of exceptions to the