By the end of the fermentations, acetic acid elimination is never
complete and the media in which the concentration of acetic acid
were the highest before alcoholic fermentation were still the most
concentrated in acetic acid after alcoholic fermentation. Moreover,
when starting acetic acid concentrations did not exceed 1 g/l, the
amounts of acetic acid removed (i.e., the difference between the
initial acetic acid content and the final one) are strongly correlated
with the initial acetic acid content. Linear regression indicates that
about 50% of the initial acetic acid content is eliminated by the end
of the alcoholic fermentation (r2 = 0.99).