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Tartaric acid

Acidifier used to correct acidity in musts and wines, which brings a fresh sensation, contributing to the flavor balance of wine. It also helps to enhance the fruity aroma.
Tartaric acid, also known as right tartaric acid, L (+) tartaric acid or natural tartaric acid, is an organic acid of vinous origin. This compound (E334) has an important function in the wine industry, where it is used as an acidity corrector in musts and wines.Tartaric acid plays a crucial role in winemaking, contributing in several ways:

  • Acidity correction: it serves as an effective acidifier to correct and regulate acidity in musts and wines, helping to achieve the desired taste balance.
  • Sensation of freshness: its presence brings a refreshing sensation to wine, enhancing the overall sensory experience.
  • Enhancement of fruity aroma: it contributes to the enhancement of the fruity aroma, improving the organoleptic characteristics of the wine.


The use of tartaric acid is permitted in musts and wines, in accordance with current regulations and depending on the area of use. It is important to follow specific regulations to ensure appropriate use in accordance with wine regulations.

L(+)tartaric acid (E-334).

For the use of tartaric acid, current laws in the European Community must be followed.
On musts: max 150 ml/hl.
On wines: max 250 ml/hl.

Dissolve first in cold water and add to the total volume of must or wine, ensuring total homogenization.
It is not recommended to use just before bottling to avoid any precipitation.

1 kg bag, 25 kg bag.
Store in a cool, dry place, protected from moisture.

Tartaric acid, also known as right tartaric acid, L (+) tartaric acid or natural tartaric acid, is an organic acid of vinous origin. This compound (E334) has an important function in the wine industry, where it is used as an acidity corrector in musts and wines.Tartaric acid plays a crucial role in winemaking, contributing in several ways:

  • Acidity correction: it serves as an effective acidifier to correct and regulate acidity in musts and wines, helping to achieve the desired taste balance.
  • Sensation of freshness: its presence brings a refreshing sensation to wine, enhancing the overall sensory experience.
  • Enhancement of fruity aroma: it contributes to the enhancement of the fruity aroma, improving the organoleptic characteristics of the wine.


The use of tartaric acid is permitted in musts and wines, in accordance with current regulations and depending on the area of use. It is important to follow specific regulations to ensure appropriate use in accordance with wine regulations.

L(+)tartaric acid (E-334).

For the use of tartaric acid, current laws in the European Community must be followed.
On musts: max 150 ml/hl.
On wines: max 250 ml/hl.

Dissolve first in cold water and add to the total volume of must or wine, ensuring total homogenization.
It is not recommended to use just before bottling to avoid any precipitation.

1 kg bag, 25 kg bag.
Store in a cool, dry place, protected from moisture.

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