Base (chemistry) increase the hydronium (HO) concentration in water, whereas bases reduce this concentration. A reaction between an acid and base is called neutralization. In a neutralization reaction, an aqueous solution of a base reacts with an aqueous solution of an acid to produce a solution of water and salt in which the salt separates into its component ions. If the aqueous solution is saturated with a given salt solute, any additional such salt precipitates out of the solution. The notion of a base as a concept in chemistry was first introduced by the French chemist Guillaume François Rouelle in 1754. He
Wine chemistry by "Brettanomyces" that cause wine faults include 4-ethylguaiacol and isovaleric acid. Coumaric acid is sometimes added to microbiological media, enabling the positive identification of "Brettanomyces" by smell. Geraniol is a by-product of the metabolism of sorbate. Fusel alcohols are a mixture of several alcohols (chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. Wine chemistry Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. Gum arabic has been used in the past as fining agent. List of additives permitted for use in the production of wine under EU law: A wine