What primary wine acid is found naturally in citris fruits?
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Acids in wine The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. However, there is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking.
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Citric acid Citric acid is a weak organic tricarboxylic acid having the chemical formula CHO. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.
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Azal branco Azal branco is a white Portuguese wine grape planted primarily in the Minho region. It noted for the high acidity of its wines, and is used for white Vinho Verde. Varietal Azal Branco wines can be somewhat reminiscent of Riesling.
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Ethyl protocatechuate Ethyl protocatechuate is a phenolic compound. It can be found in the peanut seed testa. It is also present in wine. It is the ethylic ester of protocatechuic acid.
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Cayratia trifolia Cayratia trifolia commonly known as bush Grape, fox-grape, three-leaved wild vine or threeleaf cayratia is a species of liana plant native to Australia and Asia. It has black-colored berries, and its leaves contain several flavonoids, such as cyanidin and delphinidin. Hydrocyanic acid is present in the stem, leaves and roots.
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1-Octacosanol 1-Octacosanol (also known as "n"-octacosanol, octacosyl alcohol, cluytyl alcohol, montanyl alcohol) is a straight-chain aliphatic 28-carbon primary fatty alcohol that is common in the epicuticular waxes of plants, including the leaves of many species of "Eucalyptus", of most forage and cereal grasses, of "Acacia", "Trifolium", "Pisum" and many other legume genera among many others, sometimes as the major wax constituent. Octacosanol also occurs in wheat germ.
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Bosco (grape) Bosco is a white Italian wine grape variety that is grown predominantly in the Liguria region of northwest Italy. It is a permitted variety in the "Denominazione di origine controllata" (DOC) wine of Cinque Terre where it is often the primary component of the blend. In winemaking, care must be taken in handling due to Bosco's propensity to oxidize easily, creating potential wine faults.
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Fertaric acid Fertaric acid is a hydroxycinnamic acid found in wine and grape. It is an ester formed from ferulic acid bound to tartaric acid.
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Spiroplasma citri Spiroplasma citri is a bacterium species and the causative agent of Citrus stubborn disease.
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Ethyl propionate Ethyl propionate is a compound with formula CH(CHCOO). It is the ethyl ester of propionic acid. It has a pineapple-like odor. Some fruits like kiwis and strawberries naturally contain ethyl propionate in small amounts.
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Cyanidin Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (glycoside version called anthocyanins). It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, cranberry, elderberry, hawthorn, loganberry, açai berry and raspberry. It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin.
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Cedratine Cedratine is a distilled beverage (liqueur) produced from citrus fruits.
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Castavinol C3 Castavinol C3 is a castavinol, a natural phenolic compound found in red wines.
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Collio Goriziano Collio Goriziano (sometimes designated simply as Collio or Collio DOC) is an Italian wine and winemaking region in northeast Italian region of Friuli-Venezia Giulia, located in the northernmost part of the Province of Gorizia, in the Italian part of the Gorizia Hills, which extend to neighboring Slovenia. It has been recognized with the official the status of "DOC". "Colli Goriziano" predominately produces white wines with Friulano, Ribolla Gialla, Malvasia Istriana, Chardonnay, Pinot bianco, Pinot grigio, and Sauvignon blanc being the leading varietals. Red wine is also produced under the "Collio Rosso" designation and is usually a blend of Merlot, Cabernet franc, and Cabernet Sauvignon.
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Plavac Mali Plavac Mali (), a cross between Crljenak Kaštelanski (ancestral Zinfandel) and Dobričić grapes, is the primary red wine grape grown along the Dalmatian coast of Croatia. The name refers to the small blue grapes that the vines produce: in Croatian "plavo" means blue; "mali" means small.
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Cedrol Cedrol is a sesquiterpene alcohol found in the essential oil of conifers (cedar oil), especially in the genera "Cupressus" (cypress) and "Juniperus" (juniper). It has also been identified in "Origanum onites", a plant related to oregano. Its main uses are in the chemistry of aroma compounds. It makes up about 19% of cedarwood oil Texas and 15.8% of cedarwood oil Virginia.
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Vermentino Vermentino is a light-skinned wine grape variety, primarily found in Italian wine. It is widely planted in Sardinia, in Liguria primarily under the name Pigato, to some extent in Corsica, in Piedmont under the name Favorita, and in increasing amounts in Languedoc-Roussillon. The leaves are dark green and pentagonal. The grapes are amber-yellow and hang in pyramidal bunches. The vines are often grown on slopes facing the sea where they can benefit from the additional reflected light. The Vitis International Variety Catalogue now gives Italy as its origin.
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Catawba (grape) Catawba is a red American grape variety used for wine as well as juice, jams and jellies. The grape can have a pronounced musky or "foxy" flavor. Grown predominantly on the East Coast of the United States, this purplish-red grape is a likely cross of the Native American "Vitis labrusca" and "Vitis vinifera". Its exact origins and parentage are unclear but it seems to have originated somewhere on the East coast from the Carolinas to Maryland.
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Corosolic acid Corosolic acid is a pentacyclic triterpene acid found in "Lagerstroemia speciosa". It is similar in structure to ursolic acid, differing only in the fact that it has a 2-alpha-hydroxy attachment.
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Pruno Pruno, or prison wine, is an alcoholic beverage variously made from apples, oranges, fruit cocktail, candy, ketchup, sugar, milk, and possibly other ingredients, including crumbled bread. Bread supposedly provides the yeast for the pruno to ferment. Pruno originated in (and remains largely confined to) prisons and jails, where it can be produced with the limited selection of equipment and ingredients available to inmates. The concoction can be made using only a plastic bag, hot running water, and a towel or sock to conceal the pulp during fermentation. The end result has been colorfully described as a "bile flavored wine-cooler", although flavor is often not the primary objective. Depending on the time spent fermenting (always balanced against the risk of discovery by the officers), the sugar content, and the quality of the ingredients and preparation, pruno's alcohol content by volume can range from as low as 2% (equivalent to a very weak beer) to as high as 14% (equivalent to a strong wine).
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Vitrinite Vitrinite is one of the primary components of coals and most sedimentary kerogens. Vitrinite is a type of maceral, where "macerals" are organic components of coal analogous to the "minerals" of rocks. Vitrinite has a shiny appearance resembling glass (vitreous). It is derived from the cell-wall material or woody tissue of the plants from which coal was formed. Chemically, it is composed of polymers, cellulose and lignin.
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Citrinin Citrinin is a mycotoxin which is often found in food. It is a secondary metabolite produced by fungi that contaminate long-stored food and it causes different toxic effects, like nephrotoxic, hepatotoxic and cytotoxic effects. Citrinin is mainly found in stored grains, but sometimes also in fruits and other plant products.