wein.plus
Attention
You are using an old browser that may not function as expected. For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member

Mannite stitch

Mannitol is a higher quality alcohol or sugar alcohol. In nature, the substance is found mainly in algae, figs, olives and fungi, as well as in the sap of larch and manna-ash. It is artificially produced from fructose and serves as a sugar substitute in the food industry. In winemaking, the wine defect mannitic sting can occur during malolactic fermentation (biological acid breakdown). In this process, heterofermentative lactic acid bacteria convert fructose into carbon dioxide, mannitol and often also acetic acid (a redox reaction of fructose). Wines low in acid and alcohol, which have been insufficiently sulphurised, are particularly at risk. The mannitol sting is expressed by a typical bitter, disgusting taste.

Voices of our members

Dr. Edgar Müller

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

The world's largest Lexicon of wine terms.

25,898 Keywords · 46,879 Synonyms · 5,330 Translations · 31,235 Pronunciations · 179,521 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

EVENTS NEAR YOU