Tartaric acid

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The most important acid (2,3-dihydroxy succinic acid or 2,3-dihydroxy butanedioic acid) in wine with a content of 0.5 to 4.0 g/l, which is one of the non-volatile acids. Before the discovery of tartaric acid, its salt potassium hydrogen tartrate ( tartaric acid) was thought to be a solid acid, as it precipitates easily in wine due to its poor water solubility. It was therefore easier to recognise than the easily soluble tartaric acid. In 1769, the chemist Karl Wilhelm Scheele (1742-1786) separated it from tartaric acid, which is why he called it "tartaric acid". After its continuous build-up in the grapes during the ripening period, in contrast to malic acid, the proportion no longer decreases. Tartaric acid can already be precipitated in the grapes during prolonged cold weather.

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