| Family |
STABILIZERS |
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| Gamma |
ALEA EVOLUTION |
| Available formats | , , , |
| Conservation conditions | , |
TARTARIC ACID
Additional information
Appearance
DUST
Composition
E 334 Pure L(+)-tartaric acid, for oenological use.
General characteristics
Appearance: White crystalline powder
Analytical Specifications (Standard E334):
Purity %: > 99,7
Humidity %: < 9,0
Heavy Metals ppm: < 5
Oxalates ppm: < 100
Sulphates ppm < 150
Specific Rotational Power 12.0-12.8
Applications
THETartaric acid It is used for the correction of acidity in musts and wines and occasionally for the passivation of concrete tanks and containers.
Recommended Dosages
On fresh grapes, partially fermented musts, new wines still fermenting, limited to zones CI, C II, C III a and C III b: up to 150 g/hl (except for derogations).
On wine: up to 250 g/hl (except for exceptions and always limited to the areas mentioned above).
In the European Union, it is permitted to acidify musts and wines with tartaric acid in conjunction with L-lactic acid, L-malic acid and DL-malic acid. If other organic acids are used in the same must or wine, it is necessary to calculate the maximum quantity of tartaric acid that can be used in compliance with the limits set by the regulation.
Outside the EU, please refer to the applicable laws.
Instructions for Use
Dissolve theTartaric acid directly into the wine to be treated, stirring until any lumps have completely disappeared.
