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

Main products

Acids in the Production of Wine---Citric Acid

        Acid plays a very important role during and after the production of wine. It exists in grapes and wine and has a direct effect on the color, balance and taste of the wine. The measurement of acid content in wine is called total acid, generally marked with PH value. The PH value for wine is between 2.9 and 3.9. The lower the PH value, the higher the acidity. Three kinds of acids are contained in the grapes that are used to produce wine. They are tartaric acid, malic acid and citric acid. Acetic acid, butyric acid, lactic acid and succinic acid play a very important role during and after the production of wines. The major acids in wine are stable, except for acetic acid. Acetic acid exists in vinegar, unstable and volatile. So it can make the wine deteriorated. Sometimes during the production, the winemakers will also add acids into it. The acids are majorly sorbic acid and other acids containing sulfur.
        Seen from the brewage of wines, tartaric acid is the major component of the wine, mainly because it is the chemical component of stable wine and the important of its color. Tartaric acid is also an important factor that influence the taste of the wine. The content of this organic acid in other plants is not much, but the grapes are with a lot of tartaric acid. Like malic acid and citric acid, tartaric acid is also one of the most stable acids in the wine.
        Grape cultivars and soil structure determine the content of tartaric acid in grapes. When the grapes blossom, there are large amount of tartaric acid in grape flowers and berries. In the grapes ripening process, with the plant respiration, tartaric acid and malic acid are not consumed. Therefore, tartaric acid is consistently existed in the maturation process of the grapes.