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Term for polymerized tartaric acid in powder form. It is produced by dry heating of tartaric acid to temperatures of about 170 ° Celsius. This water is split off, resulting in a esterification (Reaction of alcohol with acid) leads. The substance considered to be harmless (E 353) is used in the food industry. As an acidifier, metatartaric acid hinders the proliferation of spoilage germs. In winemaking, it is mainly used for stabilization by acting as a so-called inhibitor (inhibitor) or by the property as colloid the crystallization of Weinstein prevented in the wine. But in the course of the bottle aging disintegrates, also lessening the protective effect. Depending on the quality of the metatartaric acid and on the degree of tartaric supersaturation, crystallization is prevented at a temperature below 20 ° C for a period of 12 to 36 months. For red wines, this is usually even longer. Therefore, the application is mainly for wines that are to be enjoyed within this period. A similar agent is the polysaccharide CMC (Carboxymethylcellulose), which, however, is insensitive to temperature and also in warm conditions. See also below Means in winemaking,

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