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Mannitol (also mannitol) is a higher quality alcohol or sugar alcohol. The substance is mainly found in nature seaweed, Figs, olives and mushrooms, as well as in the juice of larch and manna ash. He becomes artificially artificial fructose produced and used in the food industry as a sugar substitute. In wine making, the wine faults Mannitstich at the malolactic fermentation (malolactic fermentation). It is characterized by heterofermentative Lactic acid bacteria Fructose in carbon dioxide, Mannitol and often too acetic acid converted (one redox reaction of fructose). Particularly at risk are low-acid and low-alcohol wines, which are inadequate sulphuretted were. The Mannit engraving is expressed by a typical bitter, disgusting taste.

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