Acetic Acid: All wines contain acetic acid, or vinegar, but usually the amount is quite small—from 0.03 percent to 0.06 percent—and not perceptible to smell or taste. Once table wines reach 0.07 percent or above, a sweet-sour vinegary smell and taste becomes evident. At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0.1 percent), it can become the dominant flavor and is considered a major flaw. A related substance, ethyl acetate, contributes a nail polish-like smell.

醋酸：所有葡萄酒都含有醋酸，但含量通常比较小，在0.03% 到0.06%之间。味觉和嗅觉都觉察不到。当葡萄酒的含量达到0.07% 或以上，酸甜的醋味就会变得很明显。在较低水平，醋酸可以提高红酒的品质，但在较高水平（高于0.1%）的情况下, 醋酸成为主导味道，就成了一个缺陷。另一个乙酸衍生物，乙酸乙酯，会产生指甲油的味道.