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Oxalic acid

One of the acids contained in wine in small quantities (also clover acid, as it occurs particularly in wood sorrel), which is one of the non-volatile acids. Its aqueous solution reacts strongly acid. It is also used to lower and stabilise the calcium content in wine. The hardly soluble calcium salt (calcium oxalate) of this acid can form as a white, crystalline precipitate during long bottle storage. See all wine ingredients under total extract.

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