On the decarboxylations in wine and the appearance of citramalic acid

Abstract

Wine is a medium where numerous décarboxylations are accomplished, the most famous being the malolactic fermen­ tation

We haí‚ve shown in wine the presence of citramalic acid.

This acid corresponds to the decarboxylated citric acid :

CHa—COOH CH3

C(OH)—COOH--------> CI(OH)—COOH + CO II

CH2—COOH CH2—COOH

However the fact of this décarboxylation has been not pro- ved, it seems very probable. Citramalic acid is never found in grape and it is always présent in wine. It becomes more concentrated in olds wines, whilst citric acid decreases.