Mannitol (also mannitol) is a higher quality alcohol or sugar alcohol. The substance comes mainly in nature seaweed, Figs, olives and mushrooms, as well as in the juice of larch and manna ash. It becomes artificial fructose manufactured and used in the food industry as a sugar substitute. In wine making, the wine faults Mannit stitch at the malolactic fermentation (biological acid degradation). Thereby, through heterofermentative Lactic acid bacteria Fructose in carbon dioxide, Mannitol and often also acetic acid converted (a redox reaction of fructose). Low-acid and low-alcohol wines are particularly at risk because they are inadequate sulphuretted were. The mannitol stitch is expressed by a typical one bitter, disgusting taste.