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TARTARIC ACID
Tartaric Acid (E-334) is an acidifier to correct acidity in musts and wines. It is dextro tartaric acid, L(+)tartaric acid or natural tartaric acid.
APPLICATION
- During the harvest, as an acidifier of the must.
- In white, rosé and red wines for acidity correction during winemaking processes.
DOSAGE
- Wort: 0.5-1.5 g/l
- Wine: 0.5-2.5 g/l
Maximum acidification limit:
– Fresh grapes, grape must, partially fermented grape must and new wine under fermentation: 1.5 g/l expressed as tartaric acid.
– Wine: 2.5 g/l expressed as tartaric acid.