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Succinic acid

succinic acid (GB)
ácido succínico (ES)
acide succinique (F)
ácido succínico (PO)
acido succinico (I)
barnsteenzuur (N)
Especially in eponymous amber, others resinate and in turpentine oil acid, which is an important metabolic intermediate of all higher organisms. In wine, she is one of the volatile acids (Tendency medium volatile) in a proportion of 0.5 to 1.3 g / l. In the grapes, it is contained only to a small extent, the largest share arises as a fermentation by-product in the degradation of malic acid, By reaction with alcohol will be too ester educated. Of all the acids in the wine, it has the most intense ones glutamate reminiscent taste. At the same time it tastes something bitter and salty and causes in the wine a certain "juiciness" and " vinosity ". See a list of all wine ingredients below total extract,

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