Group of acids that (with the exception of carbonic acid) do not contain carbon, in contrast to organic acids (with subgroup carboxylic acids). These are, for example, nitric acid and hydrochloric acid; those contained in wine are carbonic acid and, as a rule, sulphurous acid. A proportion of sulphuric acid means a serious wine defect.
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Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien