Tartaric Acid – 1kg

Tartaric Acid 1kg is an essential winemaking additive used to adjust acidity, reduce pH, and improve the stability, flavour, and longevity of wines. Naturally found in grapes, tartaric acid is the preferred acid for correcting wine acidity because it remains stable throughout fermentation and is not consumed by wine yeast.

Maintaining the correct pH is critical for producing balanced, high-quality wines. Tartaric Acid 1kg lowers the pH of must or wine, helping inhibit the growth of spoilage microorganisms while improving colour stability, flavour balance, and ageing potential. Proper acidity also enhances freshness and structure, resulting in a cleaner, brighter finished wine.

Many grape varieties and fruit wines can naturally lack sufficient acidity, particularly in warmer growing regions. Adding Tartaric Acid 1kg helps restore balance by introducing the crisp tartness needed to offset the natural sweetness of the fruit. This creates a more refreshing wine with improved mouthfeel and a longer, cleaner finish.

Unlike some other organic acids, tartaric acid is not metabolised by wine yeast during fermentation, making it an ideal choice for permanent acidity adjustments. It is commonly used before primary fermentation or during the early stages of fermentation to establish the desired pH before fermentation is complete.

Whether you’re making red wine, white wine, rosé, fruit wine, or mead, Tartaric Acid 1kg is an invaluable tool for improving wine quality and ensuring consistent, professional results.

Key Features

• Food-grade tartaric acid
• Lowers wine pH
• Improves wine stability
• Enhances flavour balance
• Helps preserve colour
• Supports long-term ageing
• Reduces the risk of spoilage microorganisms
• Not consumed by wine yeast during fermentation
• Suitable for red, white, rosé, fruit wines, and mead
• Easy to measure and use

Benefits for Winemakers

Improves Wine Stability

• Lowers pH to safer levels
• Helps inhibit spoilage organisms
• Improves storage stability

Enhances Flavour

• Balances sweetness with natural acidity
• Creates a brighter, fresher finish
• Improves overall mouthfeel

Supports Better Ageing

• Improves colour retention
• Helps preserve aroma and flavour
• Extends shelf life

Ideal Applications

• Red Wine
• White Wine
• Rosé Wine
• Fruit Wine
• Mead
• Homemade Wine Production

Recommended Wine pH

Maintaining the correct pH is essential for quality winemaking.

Typical target ranges:

• Red Wines: 3.3 – 3.6 pH
• White Wines: 3.0 – 3.4 pH

Accurate pH measurement is recommended before making acid additions.

When to Add Tartaric Acid

Tartaric acid is most commonly added:

• Before primary fermentation
• During the early stages of primary fermentation

Because tartaric acid is not broken down by yeast, it provides a stable and lasting adjustment to wine acidity.

Why Choose Tartaric Acid?

Compared with other winemaking acids such as malic acid or citric acid, tartaric acid provides long-lasting acidity without being consumed during fermentation. This makes it the preferred acid for permanent pH adjustment and overall wine balance.

Product Information

Product Type:
Wine Acid

Active Ingredient:
Food Grade Tartaric Acid

Weight:
1kg

Suitable For:
Red Wine, White Wine, Rosé, Fruit Wine, Mead, and General Winemaking