The most important acid (also 2,3-dihydroxysuccinic acid or 2,3-dihydroxybutanedioic acid) in Wine in a proportion of 0.5 to 4 g / l, which belongs to the non-volatile acids counts. Before the discovery of the tartaric acid itself, its salt became potassium hydrogen tartrate - the Weinstein - held for a solid acid, as this is easily due to its poor water solubility in the wine. In the past, this was easier for the chemist to recognize than the well-soluble tartaric acid. This was separated in 1769 from the German-Swedish chemist Karl Wilhelm Scheele (1742-1786) from Weinstein and therefore called by him tartaric acid. After her continuous construction in the grapes during the maturity period takes contrary to malic acid the proportion no longer off. If the cold persists, tartar may be precipitated in the grape.
Tartaric acid is by far the most common angry tasting acidity in the wine. It is approved within the EU as food additive E 334. In compliance with the country-specific, wine-law regulations, it also becomes leavening low-acid wines used to increase the acidity. The metatartaric is esterified tartaric acid, which is about to bottling is admitted to the departure of Weinstein to prevent, or to stabilize this. The total content of total acidity In wine, the term "tartaric acid" is used, although other acids are also included. A derivative of tartaric acid is racemic, See the wine ingredients below total extract,