Cannot drink

Under certain conditions, wine can be fermented into grape vinegar, which has different effects on different diseases, different people, and different tastes

A small amount of volatile acidity may add complexity to the wine, but when the vinegar flavor is too pronounced, the wine will be unbalanced

The volatile acid content in the wine will be affected by the freshness of the raw materials. It is affected by various factors such as degree, yeast type, storage environment, etc., but generally speaking, since countries have clear legal regulations on the volatile acid content in wine, unopened wines seen on the market rarely evaporate. The problem of excess acid