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ácido acético

All wines contain very small amount of acetic acid, or vinegar, usually in the range from 0.03 percent to 0.06 percent--and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.

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  • ส่วนหนึ่งของคำพูด: noun
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  • อุตสาหกรรม/ขอบเขต: Beverages
  • Category: Wine
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acético
Education; SAT vocabulary

Of, pertaining to, or of the nature of vinegar.

ácido
Education; SAT vocabulary

A sour substance.

ácido
Biology; Cell biology

A substance that increases the number of hydrogen ions in a solution.

Denominación de Origen Controlado (AOC)
Beverages; Wine

The French system of appellations, begun in the 1930s and considered the wine world's prototype. To carry an appellation in this system, a wine must follow rules describing the ...

blanc de blancs
Beverages; Wine

White of whites, meaning a white wine made of white grapes, such as Champagne made of Chardonnay.

volátil
Beverages; Wine

(or Volatile Acidity) Describes an excessive and undesirable amount of acidity, which gives a wine a slightly sour, vinegary edge. At very low levels (0.1 percent), it is largely ...

alcohol por volumen
Beverages; Wine

As required by law, wineries must state the alcohol level of a wine on its label. This is usually expressed as a numerical percentage of the volume. For table wines the law allows ...

ácido
Beverages; Wine

A compound present in all grapes which is also an essential component of wine to preserve, enliven and shape its flavors and to help prolong its aftertaste. There are four major ...

acidez
Beverages; Wine

A wine's acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a ...

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