the main acid in the composition of vinegar, found in varying amounts in wine. It is responsible for the volatile acidity, giving the smell and taste of vinegar, if found in large quantities in wine, therefore the maximum limit allowed under national and European legislation is 1.08 g / l in white wines and 1.2 g / l in red wines.
Alatura-te comunitatii noastre, ca sa fii printre primii care afla ultimele noutati.
© 2024 Wines Of Romania By Marinela Ardelean
© 2024 Wines Of Romania By Marinela Ardelean
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