The most important acid (also 2,3-dihydroxysuccinic acid or 2,3-dihydroxybutanedioic acid) in Wine with a proportion of 0.5 to 4 g / l, which to the non-volatile acids counts. Before the tartaric acid was discovered, its salt became potassium hydrogen tartrate - the Weinstein - thought to be a solid acid, because it is easy to precipitate in wine due to its poor water solubility. In the past, this was therefore easier for chemists to recognize than the readily soluble tartaric acid. This was separated from Weinstein in 1769 by the German-Swedish chemist Karl Wilhelm Scheele (1742-1786) and therefore called tartaric acid by him. After their continuous development in the grapes as opposed to during the ripening period malic acid the proportion no longer decreases. If the cold continues, Weinstein can be precipitated in the grape.
Tartaric acid is by far the most angry tasting acidity in the wine. It is approved as a food additive E 334 within the EU. In compliance with the country-specific, wine law regulations, it also becomes leavening low acid wines used to increase acidity. The metatartaric is esterified tartaric acid, which is just before the bottling is added to the elimination of Weinstein to prevent, or to stabilize it. The total salary of total acidity in wine, the collective name tartaric acid is used, although other acids are also included. It is a derivative of tartaric acid racemic, See the wine ingredients below total extract,