Group of acids that (with the exception of carbonic acid) do not contain carbon, in contrast to organic acids (with subgroup carboxylic acids). These are, for example, nitric acid and hydrochloric acid; those contained in wine are carbonic acid and, as a rule, sulphurous acid. A proportion of sulphuric acid means a serious wine defect.
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