Everything you need to know about metatartaric acid (E353)

dans le vin

Derived from tartaric acid, metatartaric acid prevents deposits in wine and stabilises a wine’s clarity. Discover its essential role in oenology and its other uses.

Metatartaric acid is an essential oenological product for stabilising wines. Thanks to its properties, it prevents the formation of undesirable crystals in bottles. This compound is also used in other sectors, although it remains mainly linked to the wine industry.

What is metatartaric acid?

Metatartaric acid is an organic compound obtained from tartaric acid, one of the acids naturally present in grapes. Although it originates in grapes, metatartaric acid can also be obtained from other natural sources, such as sugar cane. This stabiliser is used in oenology for its specific wine stabilisation properties.

What is metatartaric acid used for in wine?

Like yeast mannoproteins, carboxymethylcellulose and potassium polyaspartate, the main role of metatartaric acid is to preserve the clarity of wine.

It prevents the formation of tartrate deposits or crystals, which are often visible in bottles. These crystals, although harmless, can alter the appearance of wine and interfere with the tasting experience.

By improving the clarity of a wine, metatartaric acid improves its appearance and guarantees greater stability over time, especially for white, rosé and sparkling wines, which are more susceptible to these deposits.

How does this ingredient work in a wine?

Metatartaric acid acts directly on the tartaric crystals present in wine. It attaches itself to the crystals as they form, preventing them from growing and clumping together. This chemical mechanism keeps the particles in suspension, preventing them from forming visible deposits.

Because of this targeted action, metatartaric acid is particularly useful for stabilising wines intended for consumption in the first few months after bottling. On the other hand, its effectiveness diminishes over time for wines that can be laid down.

How is this oenological product used to stabilise wine?

Metatartaric acid is generally added to wine just before bottling. This timing is crucial, as it ensures the wine has achieved its final profile in terms of aroma and structure before being stabilised.

The dosage of metatartaric acid is carefully measured by oenologists to comply with current regulations and to avoid any undesirable alteration in the taste of the wine. Once applied, it works immediately, protecting the wine from deposits for several months.

Apart from in wine bottles, where else does metatartaric acid appear?

Although metatartaric acid is mainly used in oenology, it can also be used in other beverages. Its ability to stabilise particles and prevent deposits makes it a popular ingredient for ensuring a clear, uniform appearance in a variety of liquid products.

Whether in a bottle of wine or for other uses, metatartaric acid remains an invaluable aid in preserving the visual quality and taste of the products to which it is added.