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For the beer maker who is also intrigued with making wine.

Tartaric acid plays an important role in wine making by lowering the pH of fermenting “must” to a level where many undesirable spoilage bacteria cannot live, and acting as a preservative after fermentation. In the mouth, tartaric acid provides some of the tartness in the wine, although citric and malic acids can also play a role.

The pH of wine must can easily be adjusted into the correct range by adding a predetermined and calculated amount of tartaric to the must. 


One teaspoon per 4.5L will increase acidity by 0.1%.

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