Everything you need to know about tartaric acid (E334)

dans le vin

Find out how tartaric acid can help balance the acidity of wine and ensure a well-balanced and fresh taste. Let’s take a closer look at this natural grape compound.

Tartaric acid is one of the most important acids in the chemical composition of wine. Naturally present in grapes, it plays a central role in the aromatic and structural balance of wines. Used for centuries, this organic compound serves to adjust acidity and thus bring out a wine’s freshness and flavours.
Here’s everything you need to know about this important ingredient in winemaking.

What is tartaric acid?

Tartaric acid is an organic compound naturally present in many fruits. It is particularly abundant in grapes, but is also found in apricots, cherries, peaches and strawberries.

It has a specific role to play: it imparts a marked acidity, which is essential for balancing the flavours of a wine. Unlike other acids such as malic acid or citric acid, tartaric acid remains particularly stable over time, thus contributing to the longevity and quality of bottled wines.

In oenology, it is classified as an acidity regulator, and can be present in natural form, or added according to the needs of the wine.

Why add tartaric acid to wine?

Tartaric acid can be added to wine for a number of reasons, not least to enhance its balance. In certain climatic conditions, such as very hot years, the grapes can lose some of their natural acidity as they ripen. This reduction in acidity can alter the freshness of the wine, making it taste flatter or less balanced.

Tartaric acid corrects these imbalances by amplifying the wine’s natural acidity. The fruity or floral aromas are thus brought out, and a better structure achieved. Its role is not limited just to taste: tartaric acid also contributes to microbiological stability, ensuring a wine will keep well.

More specifically, how does tartaric acid affect a wine?

The main effect of tartaric acid on wine is its effect on pH. By lowering this measurement, it increases the perceived acidity, giving a sensation of freshness on the palate. This is particularly appreciated in white and rosé wines, where acidity plays an essential role in enhancing aromas and liveliness.

In red wines, the action of tartaric acid is more subtle. It acts as a structure adjuster, helping to balance the tannins and refine the whole. It needs to be used with great precision, as excessive dosage could upset the overall balance of the wine.

How is tartaric acid used in winemaking?

Tartaric acid is used at various stages in the winemaking process, but mainly at the end. Once fermentation is complete, oenologists assess the aromatic profile and structure of the wine to determine whether any additions are necessary. This allows them to fine-tune the acidity before bottling.

Tartaric acid can also be added directly to the must before alcoholic fermentation, when the natural acidity of the grapes is low. This choice often depends on the climatic conditions of the vintage and the grape varieties used. Grapes grown in hot regions, where ripening is rapid, sometimes require adjustments to preserve the balance of the wine.

Is tartaric acid authorised in organic wines?

Tartaric acid is permitted in all wines, whether organic or not, but its use is strictly regulated. To meet the requirements of organic agriculture, it must come from natural sources, such as grapes.

Organic winemakers generally favour natural approaches to maintaining optimum acidity, such as early harvests or specific grape variety selections. However, if needed, tartaric acid remains a complementary tool, used in moderation to guarantee the quality and balance of the wine.

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

Apart from oenology, tartaric acid is used in many other fields. It is widely used in cake-making, and particularly to add a little tanginess to confectionary and desserts. It is also found in certain beverages, such as fruit juices and soft drinks, where it plays a similar role in adjusting acidity.

In short, tartaric acid is an unobtrusive but invaluable aid, both for enhancing the balance of a wine and for revealing the flavours and textures in other everyday products.