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Tartaric Acid (E334) 1 kg
Franke
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Tartaric Acid (E334) appears as a white, odourless powder. This acid has multiple uses and can act as an emulsifier, acidifier, processing aid, etc.
Tartaric Acid in oenology and other food sectors
What is tartaric acid used for in wine?
Tartaric Acid (E334) is used in winemaking to acidify musts and wines. It is easy to use and suitable for all food applications. Adding it to must offers significant benefits by lowering pH, giving a more stable colour with improved aromatic expression, and increasing resistance to bacterial attack.
Dosages in wine according to EU rules are as follows:
- wine: max. 250 g/hL;
- musts: 150 g/hL,
limited to zones C II and C III.
Other uses
When added to certain foods—such as jams, fruit juices and candies—this acid imparts a tangy taste. It is also used as an emulsifier and antioxidant in baking and in the preparation of leavening agents for cakes and bread.
Excellent descaler
Tartaric acid is also an excellent descaler; for example, it can be used to descale a coffee machine. Dissolve 30 g of tartaric acid in 1.5 litres of water. Pour the solution into the machine’s reservoir and run a cycle as if making coffee.
Product storage advice:
Store in a cool, dry place and keep out of direct sunlight.
L8-W2SB-CETP
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