Acetic acid

Wine offers for "Acetic acid" in find+buy

The colourless liquid (also known as acetic acid, ethanoic acid, glacial acetic acid, ethanoic acid) is one of the most common organic compounds in food. It was discovered earliest of all acids in the form of vinegar 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 its characteristic vinegar smell, which is particularly noticeable when diluted. The flavour is still distinctly acidic even after extensive dilution. Dichlorophenoxyacetic acid, which is used as a herbicide against weeds, is an organic compound of acetic acid.

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Become a Premium Member of wein.plus

Voices of our members

Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.
Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi

Acetic acid

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU

Welcome back!

Acetic acid

To read the full text, you must be a Premium Member of wein.plus. You are currently not logged in to wein.plus. Become a Premium Member or log in with your credentials .

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU