Shanhong Chemical Co,Ltd-China tartaric acid supplier, manufacturer

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How to Lower Tartaric Acid

        Tartaric acid is an acid used in the production of wine. If this acid level is too high, the wine will taste acidic and will not be enjoyable. Tartaric acid levels can be lowered by chilling or freezing the wine. If this does not work, winemakers often add potassium to the wine to lower the acid content.
        1. Pour a small sample of wine into a freezer-safe container and freeze it for several hours or overnight. When the sample is frozen, remove it from the freezer and thaw it.
        2. Taste the thawed wine. If it is still too acidic, add several crystals of cream of tartar. Chill the wine to 28 degrees Fahrenheit or lower for several hours or overnight.
        3. Remove the wine from the refrigerator and let it warm to room temperature. Remove excess crystals from the wine before tasting.
        4. Add about half a teaspoon of potassium carbonate to the wine. Chill the wine until ready to serve.