The colourless liquid (also acetic acid, ethanoic acid, glacial acetic acid, ethanoic acid) is one of the most common organic compounds in food. In the form of vinegar, it was the earliest of all acids to be discovered and was already well known to the Egyptians, Babylonians and Chinese in ancient times. Undiluted acetic acid is highly corrosive to the skin. It is relatively easy to recognise by the characteristic smell of vinegar, which is particularly noticeable when diluted. The taste is still distinctly acidic even after extensive dilution. It is the most common volatile acid in wine. Healthy wines have a content of 0.15 to 0.5 g/l, particularly sensitive tasters object to a wine already from 0.6 to 0.7 g/l. This indicates a wine with a high acidity. Above this amount, this indicates spoilage or acetic souring, which is considered a serious wine defect.
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