Tartaric Acid

Tartaric AcidTartaric acid is the least sour of the major organic acids in wine, although it is generally the most abundant and stable. It is distinctly associated to grapes more than any other fruit. It is formed early during berry cell division and relatively constant in concentration through grape growing and winemaking. It is not metabolized during winemaking, but it can be lost through precipitation, especially at in the presence of alcohol and at low

Tartaric acid is the least sour of the major organic acids in wine, although it is generally the most abundant and stable. It is distinctly associated to grapes more than any other fruit. It is formed early during berry cell division and relatively constant in concentration through grape growing and winemaking. It is not metabolized during winemaking, but it can be lost through precipitation, especially at in the presence of alcohol and at low temperatures (Waterhouse et al. 2024). Because of its stability, it is one of the most common additives used for acidulation, although the timing of tartaric acid addition is important because its esterification at higher temperatures significantly influences the integration of its hard acidity (Edwards et al. 1985, Amerine et al. 1965). While tartaric acid is generally considered very stable, exposure to sunlight and hydrogen peroxide also facilitates the yellowing of wine through its conversion to glyoxylic acid (Clark et al., 2007). 

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