The colorless liquid (also acetic acid, ethanoic acid, glacial acetic acid, ethanoic acid) is one of the most common organic compounds in food. In the form of vinegar it is among all acids was discovered the earliest and was already in the antiquity well known to the Egyptians, Babylonians and Chinese. Undiluted acetic acid is very corrosive to the skin. You can recognize them relatively easily by the characteristic smell of vinegar, especially when diluted. The taste even after extensive dilution is still pronounced angry, It is the most common volatile acidity in wine. Healthy wines have a share of 0.15 to 0.5 g / l, particularly sensitive tasters object to a wine from 0.6 to 0.7 g / l. From this amount, this indicates a spoilage or the vinegar sting out there as the more serious wine faults applies.
Acetic acid is used in the fermentation by Acetobacter (Acetic acid bacteria) formed by the oxidation of alcohol about the intermediate acetaldehyde, Colloquially, this is also called acetic acid fermentation. But it is not a fermentation, but one oxidative Metabolic process or a so-called fermentation, Acetic acid bacteria can also be found in the grapes that are infected with them grape reach. The reaction of acetic acid with alcohol also results in fermentation Acetic acid ethyl ester that in too large an amount lead to wine defects Uhuton (typical smell of acetone). Another aromatic compound is Acetic acid isoamyl, The total amount of all contained in the wine volatile acids is given as acetic acid . Different maximum limits apply depending on the type of wine: