| Famiglia |
STABILIZZANTI |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , , , |
| Condizioni di conservazione | , |
Acido TARTARICO
Additional information
Aspetto
POWDER
Dosaggi Consigliati
On fresh grapes, partially fermented musts, new wines still in fermentation limited to zones C I, C II, C III a and C III b: up to 150 g/hl (except by derogation).
On wine: up to 250 g/hl (subject to derogations and always limited to the above areas).
In the European Union, it is permitted to acidify musts and wines with tartaric acid jointly with L-lactic acid, L-malic acid and DL-malic acid. In case other organic acids are used in the same must or wine, it is necessary to calculate the maximum amount of tartaric acid that can be used within the limits set by the regulation.
Outside the EU, refer to current laws.
Caratteristiche Generali
Appearance: white-colored crystalline powder
Analytical Specifications (Standard E334):
Purity %: > 99.7
Moisture %: < 9.0
Heavy metals ppm: < 5
Oxalates ppm: < 100
Sulfates ppm < 150
Specific Rotational Power 12.0-12.8
Composizione
E 334 Pure L(+)-tartaric acid, for oenological use.
Applicazioni
Tartaric Acid is used for acidity correction in musts and wines and occasionally for passivation of concrete tanks and containers.
Modalità d'Uso
DissolveTartaric Acid directly into the wine to be treated, stirring until any lumps have completely disappeared.
