White wine as the heat accelerates its degradation. There are many other acids in small quantities: citric acid, ascorbic acid, α-ketoglutaric, fumaric acid, galacturonic acid, coumaric acid, etc. Their variable quantity varies the pH of the wort. The must of white wine is generally more acidic than red grape must simply because the grape maturity is less advanced. Vitamin C (or ascorbic acid) is present in the grape and the must up to 50 milligrams per litre. It is a protection in the wort against the oxidation phenomenon. In the presence of oxygen it produces hydrogen peroxide; by this reaction it deprives
Vitamin B6 4-pyridoxic acid. Several studies have shown that 4-pyridoxic acid is undetectable in the urine of vitamin B-deficient subjects, making it a useful clinical marker to assess the vitamin B status of an individual. Other products of vitamin B metabolism excreted in the urine when high doses of the vitamin have been given include pyridoxal, pyridoxamine, and pyridoxine and their phosphates. A small amount of vitamin B is also excreted in the feces. The classic clinical syndrome for vitamin B deficiency is a seborrhoeic dermatitis-like eruption, atrophic glossitis with ulceration, angular cheilitis, conjunctivitis, intertrigo, and neurologic symptoms of somnolence, confusion, and