VASSANELLI LAB ANALYSES
METATARTARIC ACID
ANALYTICAL TECHNIQUE: Spettrofotometria UV-VIS
METHOD: OIV-MA-AS313-21 R2009
MATRICES ( A if accredited) :
Wine
A
DESCRIPTION:
Metatartaric acid is used in oenology to inhibit the formation of potassium bitartrate crystals and therefore tartarically stabilise the final product.
Its effect is however limited in time in relation to wine storage temperatures. Our experience shows us that even at temperatures just above 25°c this acid is quickly hydrolyzed to tartaric acid, losing its stabilising function.
The verification of the presence of this molecule takes place by precipitation with cadmium acetate and subsequent quantification by uv-vis spectrophotometry.
Current eu regulations allows its use in wine at levels of up to 100 mg/l, whereas some non-eu countries do not allow any to be present inasmuch as it is not provided for by their legislative regulations.
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