Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Tartaric acid is, from a winemaking perspective, the most important in wine due to the prominent role it plays in maintaining the stability of the wine and its color and finally in influencing the taste of the finished wine.
- Add according to specific recipe, up to 10g/Gallon of must at start of fermentation. or One teaspoon per gallon will increase acidity by 0.1%.
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