The colorless liquid (also acetylic acid, ethanoic acid, glacial acetic acid, ethanoic acid) is one of the most common organic compounds in foods. In the form of vinegar she is among all acids was discovered earliest and was already in the antiquity well known to the Egyptians, Babylonians and Chinese. Undiluted acetic acid is highly corrosive to the skin. One recognizes them relatively easily on the characteristic, particularly with dilution prominent Essig- trick. Of the taste is even after extensive dilution still to a great extent angry, It is the most common volatile acid in the wine. Healthy wines have a share of 0.15 to 0.5 g / l, particularly sensitive tasters complain about a wine already from 0.6 to 0.7 g / l. From this amount, this indicates a Verderb or the vinegar sting down, as the more serious wine faults applies.
Acetic acid is used in the fermentation by Acetobacter (Acetic acid bacteria) formed by oxidation of alcohol about the intermediate acetaldehyde, Colloquially, this is also referred to as acetic acid fermentation. But this is not fermentation, but one oxidative Metabolic process or a so-called fermentation, But acetic acid bacteria can also already infected with grape in the grape reach. By reaction of acetic acid with alcohol also arises during fermentation Acetic acid ethyl ester that in too large amount to the wine error Uhuton (typical acetone smell) can lead. Another aromatic compound is Acetic acid isoamyl, The total amount of all contained in the wine volatile acids is given as acetic acid . Depending on the type of wine, different maximum limits apply:
* White wine. Rose 1.08 g / l
* red wine 1.20 g / l
* Beerenauslese. Eiswein 1.80 g / l
* outbreak. Strohwein. Trockenbeerenauslese 2.40 g / l
There are also other substances in wine for which limit values are defined; see below ADI (acceptable daily intake). A list of all wine ingredients is under total extract contain.