Colourless and odourless crystalline acid related to sugars and strongly acid governing, its salts are called ascorbates. The name is derived from the Greek "a" (for "not") and the vitamin C deficiency symptom scurvy (meaning "you don't get scurvy"). Of the four existing forms, only L-ascorbic acid is biologically active, which and also its derivatives are grouped together under the name vitamin C. It is found in many fruits and vegetables. It is present in many fruits and vegetables, for example in bush plum (3,150 mg in 100 g), acerola cherry (1,700), rosehip (1,250), black currant (180), kale (150), broccoli (115) and lemon (53). In plant metabolism, it plays an important role in photosynthesis. It is also found in green grapes, but during ripening and vinification, its content decreases to zero.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena