| Tartaric Acid |
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| CATEGORIES ABOUT TARTARIC ACID | |
| hydroxy acids | |
| dicarboxylic acids | |
| food antioxidants | |
| food acidity regulators | |
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DERIVATIVES Important derivatives of tartaric acid include its salts, Cream Of Tartar (potassium bitartrate), Rochelle Salt (potassium sodium tartrate, a mild Laxative ) and tartar emetic (antimony potassium tartrate). Tartaric acid is a Muscle Toxin , which works by inhibiting the production of Malic Acid , and in high doses causes paralysis and death. The minimum recorded fatal dose for a human is about 7,5 grams/kg. In spite of that, it is included in many foods, especially sour-tasting Sweet s. As a Food Additive , tartaric acid is used as an Antioxidant with E Number E334, Tartrate s are other additives serving as antioxidants or Emulsifier s. When cream of tartar is added to Water , a suspension results which serves to clean Copper Coin s very well. This is due to the fact that the tartrate solution can dissolve the layer of copper(II) oxide present on the surface of the coin. The resulting Copper(II)-tartrate complex that results is easily soluble in water. TARTARIC ACID IN WINE 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 Barrel s 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 that is currently out of fashion in the wine world, although Citric and Malic Acid s also play a role. The modern practice of extended hang time, where grapes are allowed to sit on the vine nearly until they become Raisin s, can dramatically reduce the taste of tartaric acid in a wine, leaving it smoother but also potentially less compatible with food. EXTERNAL LINKS |
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