Metatartaric acid

Metatartaric acid is a polymer of tartaric acid that is often used in the wine industry as a wine stabilizer. It is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of fermentation. It is commonly mixed with sodium bicarbonate and is sold as baking powder used in cooking. It is also used in the production of soft drinks and candies, and as a flavor enhancer in other foods.

History

The discovery of tartaric acid is credited to the Arab alchemists who were the first to produce it from grape juice. The name "tartaric" comes from the Latin word "tartarum", which was the name given to the sediment left over from the winemaking process. Metatartaric acid, a derivative of tartaric acid, was later discovered and has since been used in the wine industry to prevent crystallization and oxidation.

Production and Uses

Metatartaric acid is produced by heating tartaric acid under controlled conditions. This process results in a mixture of polymers that have the ability to inhibit the growth of potassium bitartrate crystals in wine.

In the wine industry, metatartaric acid is used as a stabilizer to prevent the formation of wine diamonds or potassium bitartrate crystals. These crystals can form in bottled wine and are often mistaken for glass shards. By adding metatartaric acid to the wine, the formation of these crystals is inhibited, improving the clarity and stability of the wine.

Health and Safety

Metatartaric acid is generally recognized as safe for consumption by the Food and Drug Administration (FDA). However, it should be used in moderation as excessive consumption can lead to acidosis, a condition characterized by an increase in the acidity of the body's fluids.

See Also

• Tartaric acid
• Wine stabilizer
• Potassium bitartrate
• Wine diamonds