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Lexicon

The largest wine encyclopedia in the world with 26,469 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Metatartaric acid

Term for polymerised tartaric acid in powder form. It is produced by dry heating of tartaric acid to temperatures of approx. 170 °Celsius. Water is split off in the process, which leads to esterification (reaction of alcohol with acid). The substance (E 353), which is considered harmless, is used in the food industry. As an acidifying agent, metatartaric acid prevents the proliferation of spoilage organisms. In winemaking it is mainly used for stabilisation by preventing the crystallisation of tartar in the wine as an inhibitor or by acting as a colloid. However, as it decomposes in the course of bottle ageing, the protective effect also diminishes.

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The world's largest Lexicon of wine terms.

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