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Lexicon

The largest wine encyclopedia in the world with 26,115 Terms.

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Pyruvic acid

A yellowish liquid (also acetylcarboxylic acid or pyruvate) which smells of acetic acid and from which acetaldehyde is formed during alcoholic fermentation with the aid of the enzyme pyruvate decarboxylase and vitamin B1. During malolactic fermentation it is converted (reduced) to lactic acid. Only very small amounts remain in the wine. See a list of wine ingredients under total extract.

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Roman Horvath MW
Domäne Wachau (Wachau)