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oxalic acid

oxalic acid (GB)
One of those contained in the wine in small quantities acids (Also clover acid, as it occurs especially in the sour clover), which are among the non-volatile acids counts. Their aqueous solution is strongly acidic. It is also used to lower and stabilize the calcium content in wine. The sparingly soluble calcium salt (calcium oxalate) of this acid can form during long storage in the bottle as a white, crystalline precipitate. See all wine ingredients below total extract,

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