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asidi ya aseti
All vin vyenye ndogo sana kiasi cha asidi asetiki, au siki, kwa kawaida katika mbalimbali kutoka asilimia 0.03 na asilimia 0.06 - na si sikika kwa harufu au ladha. Mara baada ya meza vin kufikia asilimia 0.07 au zaidi, tamu-sour vinegary harufu na ladha inakuwa dhahiri. Katika ngazi ya chini, asidi asetiki inaweza kuongeza tabia ya mvinyo, lakini katika ngazi za juu zaidi (zaidi ya asilimia 0.1), kinaweza kuwa ni ladha kubwa na ni kuchukuliwa flaw makubwa. Dutu hii kuhusiana, ethyl acetate, inachangia msumari Kipolishi-kama harufu.
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