The tendency or property of becoming sour or acidic; the quality of undergoing acescence.
From Latin 'acescere' (to turn sour) + the suffix '-ency' (quality, condition). This is an alternative, slightly more technical form of 'acescence,' emphasizing the tendency or inherent property of a substance.
Wine makers must carefully manage acescency—if acidity develops too quickly, it ruins the wine, but if it develops slowly and controlled, it creates complex flavors. It's a chemical dance on the edge of spoilage!
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