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Lexicon

The largest wine encyclopedia in the world with 26,664 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 germs.

Winemaking

In winemaking, it is mainly used for stabilisation by preventing the crystallisation of tartar in wine as a so-called inhibitor (inhibitor) or through its property as a colloid. However, as it decomposes during bottle ageing, the protective effect also diminishes.

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The world's largest Lexicon of wine terms.

26,664 Keywords · 47,051 Synonyms · 5,314 Translations · 31,996 Pronunciations · 239,162 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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