Acid contained especially in amber, other resins and in turpentine oil (also butanedioic acid, succinyl acid), which is an important metabolic intermediate of all higher organisms. In wine, it is one of the volatile acids (tending to be medium volatile) with a content of 0.5 to 1.3 g/l. In grapes, it is only present in the form of a small amount. It is only present to a small extent in grapes; the largest proportion is formed as a fermentation by-product during the breakdown of malic acid. Esters are also formed through reaction with alcohol. Of all the acids in wine, it has the most intense taste, reminiscent of glutamate. It also tastes somewhat bitter and salty and gives wine a certain "juiciness" and "vinosity". See lists of all wine constituents under the keywords aroma substances and total extract.
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