The content of tartaric acid in the finished wine not to be less than 1,500 ppm weight by volume. n/a (d) Grape juice (d) Acidity regulator (d) Good Manufacturing Practice n/a (e) Ice cream mix; Ice ...
The roots of the bitter variety contain a cyanogenetic glycoside, linamarin, which is hydrolysed to glucose, acetone and hydrocyanic acid by the enzyme linase.