Tartar

Tartar - Potassium bitartrate

Potassium bitartrate (also called tartar) is a natural substance that forms in wine as a result of chemical reactions between potassium and tartaric acid. Although most commonly seen as colorless or light brown crystals at the bottom of a wine bottle, its role in wine is much broader than just aesthetic.

Functions of potassium bitartrate in wine:

• Natural stabilizer: It helps to stabilize the color and flavor profile of the wine by reducing the oxidation of iron and copper ions.
• Acidity regulator: Potassium bitartrate contributes to wine acidity, which is one of the most important components of wine flavor.
• Aroma Enhancement: It can interact with other wine components to enhance some aromas.
• Protection against bacteria: Under certain conditions, potassium bitartrate can have an antibacterial effect, helping to protect the wine from unwanted microorganisms.

Tartar is added to lighter-colored wines to naturally stabilize the wine by freezing: after cooling the wine to < 4 °C and adding a certain amount of tartar (4 g/l), calcium crystals naturally precipitate. The duration of the reaction is 4 - 6 hours. After that, the wine should be filtered. Precipitation of calcium crystals in the tank prevents crystal precipitation in bottled wine.

Packaging: 100g.