Tartrate, Calcium
Calcium tartrate seeding is used for tartrate stabilisation and deacidification. A 60/40 blend of calcium carbonate and tartaric acid is used. Recognised by both the OIV, calcium tartrate is permitted for use in grape wine in over 35 countries worldwide.
A natural wine salt primarily originating from wine residues. It is therefore typically found in L(+) form. It usually crystallizes in tetrahydrated form. This product promotes triggering of the precipitation of the natural calcium tartrate in wine by means of a seeding technique. Fine, crystalline powder with a white or off-white color. Tasteless. Melting point is 270 °C. For further substance information, please see the International Oenological Codex. https://www.oiv.int/public/medias/4058/e-coei-1-caltar.pdf
Synonym(s): Calcium Salt, Tartaric Acid
CAS Number: 3164-34-9
E Number: 354
INS Number: 35
International Organisations
Codex Alimentarius
-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 Calcium tartrate: processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Amount used in the treatment: 200 g/l
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, Calcium Tartrate is used:
This product promotes the triggering of the precipitation of the natural calcium tartrate in wine by means of a seeding technique.
Usage in Winemaking:
Calcium tartrate seeding is used for tartrate stabilisation and deacidification. A 60/40 blend of calcium carbonate and tartaric acid is used. It is mixed and washed three times to remove impurities and then added to clear, racked wine at a rate of 16 grams/gallon. This will render wine tartrate stable within 24-48 hours without chilling, reducing tartrate by 65-70%. It will also reduce total acidity on average by 0.1 % and will not result in calcium tartrate instability.
See FIVS technical papers for more information - click here.
