Acetic acid is the main volatile acid in wine and is principally responsible for the phenomenon of acetic spoilage and ascescence. it is mainly formed during fermentation as a result of the secondary reaction of acetaldehyde oxidation.Ethanol -> AcetaldehydeAcetaldehyde -> Hydrated acetaldehydeHydrated acetaldehyde -> Acetic acid
Determination takes place via hplc separation (high pressure liquid chromatography) and uv-vis detection.
Ccetic acid is also formed in aerobic (oxidative) environments via alteration by acetic bacteria which oxidate ethanol to acetic acid. in extreme cases, such as vinegar, the alcohol can undergo total transformation to become acetic acid.
The average natural values in the wine at the end of alcoholic fermentation are 0.20-0.40 g/l.

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