This is 100g of Tartaric acid food grade supplied in aluminium doypack pouch with resealable zip grip and heat seal. Please scroll down to see how do we send our product to avoid any damage due a transport to meet best standard and great price.
Tartaric acid may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork. These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization. The tartrates that remain on the inside of aging barrels were at one time a major industrial source of potassium bitartrate.
However, tartaric acid plays an important role chemically, lowering the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation. In the mouth, tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role.
Tartaric acid is also used to prevent copper(II) ions from reacting with the hydroxide ions present in the preparation of copper(I) oxide. Copper(I) oxide is a reddish brown solid, and is produced by the reduction of a Cu(II) salt with an aldehyde, in an alkaline solution.
1.Buy an acid test kit at your local wine shop. You'll need this kit to test the total acid level of the wine so you will know how much tartaric acid you must add.
2.Know the optimum total acid levels for red and white wines. White wine's optimum total acid level is 0.7 percent to 0.9 percent and for reds it is 0.6 percent to 0.9 percent.
3.Identify the proper amount of tartaric acid to raise the total acidity levels in wine. One-quarter teaspoon (1.9 grams) of tartaric acid will raise the total acid of the wine by .05 percent per US gallon.
4.Perform another acid test. The change to acidity after adding tartaric acid will be almost immediate. Retest your wine shortly after your first addition to see if the total acid levels need further adjusting.
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