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.
The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena