becoming sour; souring; turning of milk
• (n.) Alt. of Acescency
Tasting term used to denote the taste characteristic given to wine by the presence of acetic acid (vinegar) in small amounts. As little as 0.1 percent acetic acid in most table wines will render the wine undrinkable or, at least, unsaleble. Typical judging procedures around the world call for removal of points off the score of any wine found to hav...
Illness caused by acetic bacteria which have a tendency of making the wine acidic