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Lexicon

The largest wine encyclopedia in the world with 26,688 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

Sulphuric acid

Colourless, oily, very viscous and highly corrosive acid (dihydrogen sulphate). It should not be confused with the related sulphurous acid, which is formed by dissolving sulphur dioxide in water or wine. Sulphuric acid is formed by oxidising sulphurous acid. The addition of sulphuric acid to wine is generally prohibited. A wine is considered spoiled if it contains more than 0.92 grams of sulphuric acid or its salts (sulphates) per litre. Sulphuric acid can also result from poor hygiene during the dry preservation of barrels and cause the wine defect sulphuric acid firn. See also under sulphur and agents used in winemaking.

This page was last modified at 25 April, 2024 at 09:00.

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