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Acetification

The process whereby acetic acid is produced in wine. Visit the Wines.com Wineboard Forums for more discussion on wine related terms. © 2011 WINES.COM. All rights reserved. Database used with permission of Vintage Wine Lover’s Software.

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Acetobacter

A bacteria which is commonly found in vinegar and can cause the production of acetic acid in wines (acetification). Search Wines.com for merlot wines. © 2011 WINES.COM. All rights reserved. Database used with permission of Vintage Wine Lover’s Software.

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Acid

This is an essential component for the life, vitality, and balance of all wines. Acids form the basis of a wine’s tartness. Too little acidity results in wines which can be described as being flabby. Young wines which display too much acidity will often benefit from time in the cellar to even out the acid Read more…

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Acidity

This is an essential component for the life, vitality, and balance of all wines. Acids form the basis of a wine’s tartness. Too little acidity results in wines which can be described as being flabby. Young wines which display too much acidity will often benefit from time in the cellar to even out the acid Read more…

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Activated Carbon

Used to assist precipitation during fermentation, to clarify and purify wine. In white wines, pale dry sherry or cocktail sherry it removes excessive color. It also is used to reduce the color in the juice from red and black grapes. Find your favorite wines with the My Taste Tool on the Wines.com home page. © Read more…

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