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Published 2006
Succinic acid concentrations tend to be higher in wine than in grapes because the acid is a by-product of the complex nitrogen metabolic processes involved in yeast growth during fermentation. Concentrations are generally higher in red wines than in whites. In some wines, a considerable proportion of the succinic acid reacts with one molecule of ethanol to form an ester, mono-ethyl succinate, which has a very mild, fruity aroma.
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