Tartaric Acid plays a role in maintaining the stability of wines and has an influence on the flavour, aroma and colour of the final product. It reduces the pH of the wine which aids in minimising infection risk by preventing the growth of common spoilage microorganisms. The addition of acid such as tartaric acid, malic acid or citric acid brings tartness to the wine which helps to balance the sweetness from the grapes that would be too sickly otherwise. A low pH also improves how well the wine ages and improves it shelf life. Tartaric Acid is usually added either before primary fermentation has commenced or during primary fermentation. As it is not bioavailable tartaric acid is not broken down or used by the wine yeast and hence is the ideal acid in combination with malic acid to adjust the acidity of your wine. The typical desirable pH range of red wine is between 3.3 to 3.6 and the desirable range for white wines is between 3.0 to 3.4. It is important to add an accurate mass of acid to adjust the final pH of the wine to be within this desired range.
