Succinic Acid
Definition - What does Succinic Acid mean?
Succinic acid is one of two organic acids created during the fermentation process. It is indespensible to the creation of acidity in wine, lending 90% of the final wine’s acidic taste. In wine and other fermented beverages, succinic acid creates a combination of saltiness, bitterness and acidity in the final product and, when combined with ethanol, it creates esters that are responsible for mild, fruit aromas.
WineFrog explains Succinic Acid
Succinic acid is present in trace amounts in grapes, but in wine, it accounts for 90% of the acidity. Red wine has higher levels of succinic acid than other wines. Succinic acid is created during the fermentation process when sugars are fermented and nitrogen is metabolized by yeast cells. The acid and ethanol combine to create ester mono-ethyl succinate, the component in wine responsible for mild, fruit aromas.
Succinic acid is found widely in nature and has human health benefits; it's important to the body, is a powerful anti-oxidant, fights toxic free radicals and disruptions of cardiac rhythm. In nature, succinic acid can be found in amber, specifically Natural Baltic Amber, which is high in succinic acid. During ancient times, succinic acid was recognized as a medicinal healer; ancient medical practices include amber dust and powder in their herbal remedies.
