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Lexicon

The largest wine encyclopedia in the world with 26,384 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Tartaric acid

Old name for tartaric acid; see there.

Tartaric acid

The most important acid (also 2,3-dihydroxysuccinic acid or 2,3-dihydroxybutanedioic acid) in wine with a content of 0.5 to 4 g/l, which is one of the non-volatile acids. Before the discovery of the actual tartaric acid, its salt potassium hydrogen tartrate - the tartar - was thought to be a solid acid, since this precipitates easily in wine due to its poor solubility in water. In the past, this was therefore easier for chemists to recognise than the highly soluble tartaric acid. This...
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This page was last modified at 24 June, 2021 at 01:35.

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Thorsten Rahn

The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.

Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden

The world's largest Lexicon of wine terms.

26,384 Keywords · 46,992 Synonyms · 5,323 Translations · 31,718 Pronunciations · 202,891 Cross-references
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