Tartaric Acid BP

Food Grade for wine making and home bewing

Code	Pack Size	Price (Inc. VAT + Postage)
43X	50g	£4.27	Out of stock
43Y	100g	£5.99	Add to Cart
43S	500g	£12.81	Add to Cart
43B	1Kg	£18.99	Add to Cart
43N	4Kg	£41.86	Add to Cart
43E	25kg	£209.99	Add to Cart

MSDS files: 

Tartaric Acid specification sheet

Tartaric acid may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork. These "tartrates" are harmless, despite sometimes being mistaken for broken glass, and are prevented in many wines through cold stabilization. The tartrates that remain on the inside of aging barrels were at one time a major industrial source of potassium bitartrate.

However, tartaric acid plays an important role chemically, lowering the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation. In the mouth, tartaric acid provides some of the tartness in the wine, although citric and malic acids also play a role.

Uses:

- Wine fermentation
- Mirror making
- Glucose determination

Specification:

Conforms to BP, PH EUR, european directive 96/77/EC
Density: 1.0 g/ml
Deposit density: 0.95kg/M³
Solubility in water: 1.47 g/ml of H₂O
pH value: 2.2
melting point: 169^oC

Humidity: 0.2% max
chlorides: 100 ppm max
sulphates: 150 ppm max
oxalates: 100 ppm max
heavy metals: 10 ppm max
lead 5 ppm max
calcium: 200 ppm max


Nutritional Information (per 100g)
total fat: 0g
carbohydrate: 99.5%
starch: 0g
protein: 0g
alcohol: 0g
organic acid: 100g
sodium: <3 mg
energy: 298 Kcal (1292KJ)

Granular 300 - 840 micron

Buy Tartaric Acid BP now