Wine Analysis Home
- One of the abbreviations for Tartaric acid is H2TA.
- Tartaric acid, while abundant in grapes, is relatively rare in other fruits.
- Tartaric acid, within the grape berry, is biologically stable, while malic acid is not.
- Tartaric acid is practically resistant to microbial attack in grape juice or wine and hence often chosen as the acid for addition.
- Tartaric acid is a stonger acid than malic acid and hence the choice for addition to reduce grape juice and wine pH values.
- Tartaric acid is a diprotic acid (see diag.) and requires two molecules of NaOH to react with one molecule of tartaric acid (see equation).
- Tartaric acid will form potassium bitartrate (KHTa) crystal precipitates (deposits) in an unstable wine. (i.e. a wine supersaturated with respect to KHTa).
The addition of tartaric acid to a stable wine, with respect to KHTa, will render that wine less stable.
- Expected levels of Tartaric acid found in wine are 1.5-4.0 g/L.