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Lexicon

The largest wine encyclopedia in the world with 26,386 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

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.

This page was last modified at 12 December, 2021 at 11:54.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,025 Cross-references
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