COMPOSITION
Pure tartaric acid (E 334).

CHARACTERISTICS
TARTARIC ACID is found in both its free and salified state in grapes and wine. It is used as an acidity regulator in many other food products.
It comes in white-transparent crystals that are particularly pure.

USES
TARTARIC ACID is the only acid that the ruling laws allow the wine-making industry to use in the production of wine.
From a technological point of view, it is the acidifying treatment that least alters the composition and characteristics of a wine as the tartaric ion is already found in abundance in the starting product.
The addition of TARTARIC ACID to the product produces a theoretic increase in the acidity, proportional to the quantity used. In reality, in the presence of potassium, it forms only slightly soluble acid potassium tartrate salts that precipitate in variable quantities based on the chemical-physical characteristics of the wine.
Lowering of the pH value produced by the TARTRATE ACID offers notable technical advantages.
In wine production, it improves the quality of the wines, reduces the production of volatile acidity and improves the intensity of the color.
When using ACID TARTRATE comply with the relative legal regulations in force.

Pricing is available on request