tartaric acid in wine
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Tartaric acid is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats
Tartaric Acid is a unique acid that is not commonly found in fruit, however it is a primary acid component in grapes. It is one key acid that is monitored during the fermentation process as it plays a vital role in the stability of the wine and its pH levels.
Tartaric acid combines with Potassium to create Potassium Titrate which then precipitate and causes the acidity to drop and the pH levels to rise. It is found in significant concentrations in grapes, but this can vary based on factors including the variety of grape and the vineyard soil content.
Tartaric acid plays a key role in the stability of wines and influences the taste, colour and odour of the final product. A high tartaric content in a final bottled wine is indicative of the wine being unstable, due to this, it is important for winemakers to monitor the levels of tartaric acid present in wine.