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Dihydroxy succinic acid

According to the IUPAC (International Union of Pure and Applied Chemistry) nomenclature, dihydroxybutanedioic acid is also a term for tartaric acid; see there.

The most important acid (also 2,3-dihydroxysuccinic acid or 2,3-dihydroxybutanedioic acid) in wine with a content of 0.5 to 4 g/l, which is one of the non-volatile acids. Before the discovery of the actual tartaric acid, its salt potassium hydrogen tartrate - the tartar - was thought to be a solid acid, since this precipitates easily in wine due to its poor solubility in water. In the past, this was therefore easier for chemists to recognise than the easily soluble tartaric acid....

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