Why is testing for Tartaric Acid important in winemaking?

Tartaric Acid is a unique acid that is not commonly found in fruit, however it is a primary acid component in grapes. It is one key acid that is monitored during the fermentation process as it plays a vital role in the stability of the wine and its pH levels.

Tartaric acid combines with Potassium to create Potassium Titrate which then precipitate and causes the acidity to drop and the pH levels to rise. It is found in significant concentrations in grapes, but this can vary based on factors including the variety of grape and the vineyard soil content.

Tartaric acid plays a key role in the stability of wines and influences the taste, colour and odour of the final product. A high tartaric content in a final bottled wine is indicative of the wine being unstable, due to this, it is important for winemakers to monitor the levels of this acid present in wine.

Generally, it has been recognised that between 0.5-10 g/l is the average acceptable level and the Randox Food Diagnostics kit for measuring tartaric acid allows winemakers to measure between to this range.

Randox Food Diagnostics offer multiple tests for wine analysis including Tartaric Acid on both the RX misano and the RX monaco.

Method	No. of Tests	Catalogue No.	Sensitivity	Linearity
Manual	50	TK4060	N/A	N/A
RX misano	100	TK4060	0.51 g/l	10.00 g/l
RX Monaco	N/A	TK4060	On request	On request

For more information on wine and other food testing please contact us at: info@randoxfooddiagnostics.com

 

 

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