Meta tartaric acid is a product 100 % natural obtained by esterification ie forced dehydration of L (+) Tartaric acid , at a temperature between 150 and 170° C. Its main components are the monoester and the tartaric diesters. Meta tartaric acid is in white powder to slightly yellowish, easily soluble in water and has a sour taste.
- International enological codex
- Regulation CE 606 /2009 regarding categories of wine products and enological practices
- Regulation CE 231 /2012 regarding food additives
Meta tartaric acid is an inhibator of crystillasation of Potassium Bitartrate salts. It avoids the crystallization of tartar. It has a very long action, its use preferably before the last step of filtration enables an efficient stabilization of wine. It prevents the precipitations of tartrates in the wine for more than one year. Meta tartaric acid does not give any taste or smell to wine. For the use, it is advised to prepare 24 H before the dosage a solution of metatartaric acid at 375 g/l. The maximum dose is 10 g/hl (2.6 cl of solution prepared according to the recommendations mentioned above) of wine to be prepared.
Beware, the use on wines too cold or too rich in protein can lead to reversible or irreversible blurriness. In case of an irreversible blurriness, filtrate the wine before any other treatment.
Beware, It is necessary to dissolve meta tartaric acid in cold water. Warm water leads to an immediate hydrolysis of meta tartaric acid which beyond the fact that it will loose all its efficiency increases the risk of formation of tartrates preceipitations.
Cartons of 20 kg composed of 20 bags of 1 kg.
Storage and stability
Meta tartaric acid must be kept in an airtight packing and stocked in a dry place, away from humidity and in normal conditions of temperature. It is a stable compound which does not alter with time if those conditions are respected. This product tends to cake, so a long storage is not recommended.