This is the main aldehyde which is present in all wines (especially Sherry). It can be an important part of the bouquet of lighter, unfortified wines. Too much is undesirable and results in wines that display a "sherry-like" smell. Search Wines.com for Sherry.
Acetic The smell or taste of vinegar. This often occurs in wines which have been opened or not handled correctly.
The process whereby acetic acid is produced in wine. Visit the Wines.com Wineboard Forums for more discussion on wine related terms.
A bacteria which is commonly found in vinegar and can cause the production of acetic acid in wines (acetification). Search Wines.com for merlot wines.