A colorless, crystalline ingredient, COOH·CH2·CHOH·COOH, that occurs normally in a multitude of unripe fresh fruit, including oranges, cherries, and tomatoes, and is used as a flavoring and in the aging of wine.
A colourless crystalline dicarboxylic acid, hydroxy-malonic acid, present wine, oranges as well as other good fresh fruit; it's changed into lactic acid by malo-lactic fermentation.
a hydroxy acid (HO.CO.CH2.CH(OH).CO.OH) received from unripe fruit (including green apples, currants, tomatoes or cherries) as a substance which will be sirupy or crystallized with trouble, and has now a solid but pleasant sour flavor. It really is levorotatory or dextrorotatory in line with the heat and concentration; the all-natural form is of L- conformation. A synthetic variety is a derivative of succinic acid, but just like easiest artificial compounds, is a racemic combination of isomers and so does not have any rotatory activity on polarized light.