Relatively common and dangerous wine faults (also acetic acid sting, volatile acidity ) caused by excessive amounts of acetic acid is caused in wine. The starting point of the process are Acetobacter (Acetic acid bacteria) that can already form on injured or cracked grapes in the vineyard and in the grape reach. It also plays a role in the transmission and distribution Essigfliege a role. This bacteria form about the intermediate acetaldehyde out alcohol the acetic acid. Likewise, too Lactic acid bacteria be the cause. Incompletely filled wine containers with one whitespace favor the process of acetic acid formation through the influence of oxygen. The most common vinegar sting comes from maceration of red wines because the relatively high amount of oxygen in the mash intensifies the process.
The wine is higher colored (Brown tinge), in some cases a slimy, slightly cloudy appearance also forms on the surface pellicle, It smells like vinegar, unpleasantly sour and pungent, the taste is angry - sharp, A wine like this is tasted as volatile (volatile). The best prevention is the most embarrassing hygiene, Avoiding oxygen entry as well sulphurize the mash. It is difficult to combat the fault in wine, which can be done by repentance osmosis and then ion exchange is tried. If through large amounts of Acetic acid ethyl ester by reaction of acetic acid with alcohol and the metabolic products formed in the process of wine defects Uhuton occurs, the vinegar sting sensory strengthened. See also under vinegar,