ANALYTICAL TECHNIQUE: HPLC-UV-vis
UNIT OF MEASUREMENT: g/l - g/kg
METHOD: OIV-MA-AS313-04 R2009
MATRICES ( A if accredited) : Must A, Scum , Vinegars and condiments , Wine A
DESCRIPTION:
Tartaric acid is the acid which is most naturally present in grapes, where it is exclusively found in the l(+) form. This acid partially precipitates in the form of potassium bitartrate during fermentation, although the bulk of precipitation takes place during the final processing of the wine.
Determination takes place via hplc separation (high pressure liquid chromatography) and uv-vis detection.
Tartaric acid gives freshness to the wine and is used in oenology to correct total acidity and ph.
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