A type of glycolic acid (fruit acid) derived from apples. Improves skins texture and tone.
The primary acid in ripe grapes. Tartaric acid tends to precipitate from wine when in overabundance or when exposed to cool temperatures or extended aging, leading to crystalline sediment in the wine bottle or around the cork. This has no adverse effects on the wine's flavor.
The most plentiful acid found in grapes, this chemical is relatively rare in other fruits and is one of the keys to the suitability of grapes for winemaking. Tartaric acid is a large component of the flavour of a wine and helps to maintain its colour, however, as potassium tartrate (or cream of tartar) it can leave a deposit of crystals in wine.
an acid found in many fruits; used in soft drinks and confectionery and baking powder
The "ripe" form of acidity in Riesling that gives the wine structure and freshness. It is also what causes those white crystals to form as it precipitates out of solution (Weinstein, wine stones). This is not a flaw in the wine, in fact it is a sign of ripeness and careful fermentation.
An acidic flavor used as a natural flavoring ingredient.
Found in grapes and other fruits, this AHA is used as an exfoliating agent.
The principal acid in wine.
Crystals or crystallization in some white wines..
It is present in many fruits. It is mainly extracted from grape roots. It can be used instead of citric acid or lemon juice.
The most important acid found in grapes.
One of a number of naturally occurring grape acids which contribute to the acidity of a wine. Other important acids include acetic, malic, lactic, citric and carbonic acid.
Tartaric acid is the main acid that is found in grapes, it can also be found in other fruits as well but in varying quantities and usually in the opposite amounts to Malic acid. This acid can be unstable and drop out of suspension and be seen as tartrate crystals in the bottom of your bottles.
Acid of which the quantity in the wine diminishes if the Summer is very hot. It is sometimes necessary to add must to increase the level of acidity in a dull wine.
The most common acid found in grapes
A type of glycolic acid (fruit acid) derived from apples. Use to treat the skin to improve its texture and tone.
The main acid present in grapes. It is relatively rare in other fruits and is one of the keys to the suitability of grapes for winemaking.