One of the small amounts contained in wine and honey acids (also dextronic acid) which are among the non-volatile acids counts. The full name is D-gluconic acid, the chemical name is pentahydroxyhexanoic acid. It is an oxidation product of the glucose (Glucose). When from Botrytis (Noble rot) infested grapes, the proportion of gluconic acid is greater. In the research institute Geisenheim there are attempts to use the enzyme Glucose oxidase the glucose in the grape convert to gluconic acid and thus the sugar to reduce. The gluconic acid can namely from the yeasts not in alcohol being transformed. This allows wines to be targeted balanced Alcohol content are produced (see under alcohol reduction ). A list of all wine ingredients is under total extract contain.