Term for a group of acids which - with the exception of carbonic acid - do not contain carbon, unlike organic acids (with the subgroup carboxylic acids). Typical inorganic acids are, for example, hydrochloric acid, nitric acid and sulphuric acid. Only a few inorganic acids occur in wine, in particular carbonic acid (from fermentation or artificially added) and sulphurous acid, which occurs in the form of free or bound sulphur dioxide and is used for preservation. A detectable level of sulphuric acid, on the other hand, indicates an impurity or a prohibited addition and constitutes a serious wine defect.
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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen