Tartarus

In the Middle Ages, tartar was used as a remedy for many diseases, but for this it first had to be purified, i.e. the tartaric lime first had to be extracted. The raw tartar (Tartarus crudus) was boiled ten times in water, thereby releasing the pure tartar (Tartarus depuratus). Afterwards, the solution was filtered and the tartar was re-crystallised in the cold. This tartrate is white, odourless, tastes faintly acid, is heavy in water and practically insoluble in alcohol. A doctrine called "tartarology" existed within alchemy and spagyric (production of medicines), which dealt with the extraction, preparation and application of tartar. Tartarus depuratus was used to treat chronic skin conditions, as a draining agent via the kidneys, liver and intestines, and above all to treat stone formations in the excretory organs. With the addition of antimony, it became tartar (Tartarus stibiatus), an important remedy for chronic diseases, especially lung diseases such as asthma or chronic bronchitis, dropsy, heart failure, gastritis, ulcers of the skin and mucous membranes, and vomiting diarrhoea. In naturopathy, various tartaric products are still used today. See also under health.

Voices of our members

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.
Andreas Essl
Autor, Modena

Welcome back!

Tartarus

Voices of our members

The world's largest Lexicon of wine terms.

EVENTS NEAR YOU