Acescence (acetic spoilage)

Acescence, or acetic spoilage, refers to the fault caused by acetic bacteria that convert ethanol into acetic acid and then ethyl acetate in the presence of oxygen. It presents as an aroma of vinegar and nail-polish remover, with a sharp pungent bite on the finish. Measured through volatile acidity, it is bounded by legal limits and often signals a poorly protected wine or inadequate cellar hygiene during ageing.