What does tartaric do in wine making?

Tartaric acid plays a crucial role in winemaking, contributing to several key aspects:

1. Acidity:

* Flavor: Tartaric acid provides the refreshing acidity that gives wine its crispness and balance.

* Preservation: It acts as a natural preservative, inhibiting the growth of spoilage bacteria and yeast.

2. Stabilization:

* Tannin Stabilization: Tartaric acid helps to stabilize tannins, preventing them from precipitating out of solution and forming a haze or sediment in the wine.

* Tartrate Stability: Tartaric acid can form crystals (tartrates), which can precipitate out of solution and form a sediment in the bottle. This process, called "tartrate instability," is a natural occurrence and generally harmless, although it can be aesthetically unappealing.

3. Other Contributions:

* pH Adjustment: Tartaric acid contributes to the overall pH of the wine, influencing color, flavor, and the effectiveness of other additives.

* Yeast Metabolism: Tartaric acid serves as a nutrient source for yeast during fermentation.

Key Considerations:

* Wine Style: The desired level of tartaric acid varies depending on the specific wine style. Higher levels are common in wines like Sauvignon Blanc and Riesling, while lower levels are more typical in wines like Chardonnay and Merlot.

* Temperature: Winemakers often control the temperature during fermentation and storage to minimize the formation of tartrate crystals.

* Winemaking Techniques: Techniques like cold stabilization and filtration are used to remove excess tartaric acid and prevent crystal formation.

In summary, tartaric acid is an essential component of wine, contributing to its flavor, preservation, and overall quality. Winemakers carefully manage the levels of tartaric acid to create wines that are balanced, stable, and enjoyable to drink.