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 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 fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. However, when the concentration of these compounds greatly