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

Succinic acid

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.

Voices of our members

Hans-Georg Schwarz

As honorary chairman of the Domäne Wachau, it is the easiest and quickest way for me to access the wein.plus encyclopaedia when I have questions. The certainty of receiving well-founded and up-to-date information here makes it an indispensable guide.

Hans-Georg Schwarz
Ehrenobmann der Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

25,898 Keywords · 46,879 Synonyms · 5,330 Translations · 31,235 Pronunciations · 179,523 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon