One of the acids contained in small quantities in wine (D-galacturonic acid, also known as botrytis acid, galacturonic acid), which is one of the non-volatile acids. It is formed during fermentation from the pectins (cellular substances of combs and berry skins) and is particularly present in noble sweet white wines. The acid is an oxidised form of D-galactose (mucilage sugar) and is one of the dietary fibres (indigestible food components). Oxidation of galacturonic acid produces mucilage acid (galactaric acid). See also under flavourings and total extract.
![]()
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.
Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)