Attention

You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Chrome

Firefox

Microsoft Edge

Safari

Opera

Lexicon

The largest wine encyclopedia in the world with 26,079 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Carboxylic acids

Organic compounds of carbon and oxygen atoms. They belong to the organic acids with varying degrees of acidity, but relatively strong compared to other groups such as alcohols or phenols. A number of carbonic acids can occur in wine, these are formic acid, malic acid, butyric acid, acetic acid, salicylic acid, sorbic acid, tartaric acid, cinnamic acid and citric acid. Other groups of carboxylic acids are the amino acids and (which include lactic acid) hydroxycarboxylic acids.

Voices of our members

In the past, you needed a wealth of encyclopaedias and specialist literature to keep up to date in your vinophile professional life. Today, Wine lexicon from wein.plus is one of my best helpers and can rightly be called the "bible of wine knowledge".
Prof. Dr. Walter Kutscher
Lehrgangsleiter Sommelierausbildung WIFI-Wien