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ACETIC ACID
Minutely present in all wines, but whenever in excess, the wine is contaminated by bacteria then turns to vinegar.
ACID
Acid is required by the yeast to perform a healthy fermentation. Different acids are found in different fruits and also during
the fermentation process, namely: citric acid, tartaric acid and malic acid.
AIRLOCK
A simple plastic or glass device used when fermenting a wine to keep airborne contamination away from the fermentation jar
whilst still allowing gas to escape.
ALCOHOL
The spirit produced during fermentation. Generally wines have an alcohol content of between 8% and 16%.
AROMA
The smell or bouquet of a wine.
ASCORBIC ACID
Usually called Vitamin C, it is used to combat oxidation of a wine.
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