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Lexicon

The largest wine encyclopedia in the world with 26,670 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Oxalic acid

This non-volatile acid (also known as clover acid) occurs naturally in sour clover, rhubarb, spinach, cocoa and also in small quantities in grapes. Its aqueous solution reacts strongly acidic. It is present in wine in trace amounts (approx. 0.01 g/l) and has no sensory significance. Oxalic acid can influence the calcium content of wine. Its poorly soluble salt can form a white, crystalline precipitate at the bottom of the bottle during prolonged storage. However, it only plays a minor role in winemaking. See also under total extract and wine constituents.

This page was last modified at 1 December, 2025 at 10:33.

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The world's largest Lexicon of wine terms.

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