Tartaric acid
/tɑrˈtærɪk ˈæsɪd/
Winemaking, Acid-management, Wine-chemistry, Stability, Grape-composition•Last updated April 28, 2025
Tartaric acid is a natural organic acid found in many plants, especially grapes, and is a key component in wine. It contributes to the wine's taste, stability, and overall quality by adjusting acidity levels.
Examples
- Adding tartaric acid to a wine that is too high in pH to lower its acidity and improve its taste.
- Using tartaric acid in the cold stabilization process to prevent the formation of tartrate crystals in the finished wine.
- Analyzing the tartaric acid content in grapes to predict the potential acidity of the resulting wine.
Etymology
The term 'tartaric acid' derives from the Latin 'tartarus,' referring to potassium bitartrate deposits in wine, known as 'wine diamonds' or 'tartrates.' The word 'tartarus' comes from the Greek 'tartaros,' symbolizing a deep abyss and historically linked to wine purification.
Usage Notes
Tartaric acid is used by winemakers to adjust the wine's acidity, enhance flavor, and prevent microbial spoilage. It can be added during winemaking to correct pH or to manage tartrate crystal formation.