Tartaric Acid
Tartaric acid plays a major role in maintaining the chemical stability of the wine, the wine’s color and influencing the taste of the finished product. Recognised by the OIV, tartaric acid is permitted for use in grape wine in over 70 countries worldwide.
This is a natural acid extracted from grapes. It is used to acidify musts and wines under conditions stipulated by regulation. Very solid colorless, transparent crystals which have a distinctly acidic flavor and containing no water of crystallization. Melting point is 170 °C. For further substance information, please see the International Oenological Codex.
Synonym(s): 2,3-Dihydroxysuccinic Acid, Threaric Acid, Racemic Acid, Uvic Acid, Paratartaric Acid
CAS Number: 526-83-0
E Number: 334
INS Number: 334
International Organisations
Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Acidification Tartaric acid: additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids can be only be added to musts under condition that the initial acidity content is not raised by more than 54 meq/l (i.e. 4 g/l expressed in tartaric acid).
FIVS
Classification Category 2 – Naturally occurring in grapes and treatment residual in wine
Recommended Usage
Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, Tartaric acid is used:
To acidify musts and wines under conditions stipulated by regulation.
Usage in Winemaking:
Tartaric acid is naturally occurring and levels vary in wine according to varietal, climatic and processing conditions. In addition to mouth feel and taste profiles, the pH of must and wine has a profound influence on winemaking practice and wine quality. Acid additions contribute to lowering pH and provide the following benefits:
- SO2 is more effective as an antimicrobial agent
- Favours the most desirable types of lactic acid bacteria (LAB)
- Increases microbial stability through increased inhibition of bacterial growth
- Enhances production of fruity esters during yeast fermentation
- Generally speaking, yeast ferments less efficiently
- Shifts colour equilibrium to more red pigments
- Increases colour hue
- Provides a fresher taste
- Increases monoterpene (geraniol, citronellol and neral) concentrations
- Increases ageing potential
See FIVS technical papers for more information - click here.
