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 ...
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 ...
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