The Role of Succinic Acid in Wine
The taste of succinic acid is difficult to put a finger on. Like many other molecules in wine, its major contribution lies in its interaction with other chemical components. Yet those who have made attempts to explain its taste describe it as a mixture of bitterness, salt and acid.
The importance of succinic acid does not lie in its presence in wine alone. It readily reacts with other molecules to form esters. These esters are the flavor components of the wine that many regard as its defining characteristics. Because of its bitter-salty flavor alone, winemakers pay particular attention to succinic acid levels.
> Related Articles