Labo VinSuccinic acid
COOH-CH2-CH2-COOH
MM = 118 ; 1 Eq = 59 g
It is formed by the yeast metabolism during sugar fermentation (1% of alcohol amount). It contributes to the vinous savour; it is the most flavoured organic acid (mixture of acidic, salty and bitter taste). It favours esters formation and favourably acts on the wine bouquet. 1 g succinic acid is equivalent to 0.506 g tartaric acid.