One of the acids contained in wine in small quantities (D-galacturonic acid, also botrytic acid, galacturonic acid), which is one of the non-volatile acids. It is formed during fermentation from the pectins (cell substances of crests and berry skins) and occurs particularly in noble sweet white wines. The acid is an oxidised form of D-galactose (mucilage sugar) and belongs to the dietary fibres (indigestible food components). Oxidation of galacturonic acid results in mucic acid (galactaric acid). See lists of all wine constituents under aroma substances and total extract.
I have great respect for the scope and quality of the wein.plus encyclopaedia. It is a unique place to go for crisp, sound information on terms from the world of wine.Dr. Edgar Müller
Dozent, Önologe und Weinbauberater, Bad Kreuznach