| D-Tartaric Acid | Ninghai Organic Chemical Factory | D-Tartaric Acid is an organic chemical compound used as a food additive. It is a white, crystalline powder that is soluble in water, alcohol, and diethyl ether. It is used as a biochemical reagent, a chiral additive, and a resolving agent. In the food ind...veja mais D-Tartaric Acid is an organic chemical compound used as a food additive. It is a white, crystalline powder that is soluble in water, alcohol, and diethyl ether. It is used as a biochemical reagent, a chiral additive, and a resolving agent. In the food industry, it is used as a functional nutriment additive for chiral supplements such as L-carnitine. veja menos | |
| DL-Tartaric Acid | Ninghai Organic Chemical Factory | DL-Tartaric Acid is a food additive. It is a white, crystalline powder that is stable in the air and soluble in water, ethanol. And ethyl ether. It is used in the manufacturing of tartrates and in the production of electroplates, chemical fertilizers, gla...veja mais DL-Tartaric Acid is a food additive. It is a white, crystalline powder that is stable in the air and soluble in water, ethanol. And ethyl ether. It is used in the manufacturing of tartrates and in the production of electroplates, chemical fertilizers, glass, foods, and pharmaceuticals, etc. veja menos | |
| DL-Tartaric Acid | Ronas Chemicals Ind.Co.,Ltd. | DL-Tartaric Acid is an odorless, white powder or colorless crystals, with a sour taste, that is used as a beer foaming agent and acidifying agent in grape juice. It can also be used as acidity regulations, biochemical reagents, resolving agents on racemic...veja mais DL-Tartaric Acid is an odorless, white powder or colorless crystals, with a sour taste, that is used as a beer foaming agent and acidifying agent in grape juice. It can also be used as acidity regulations, biochemical reagents, resolving agents on racemic, and pharmaceutical resolving agents in beverage, sugar, bread and gelatin. veja menos | |
| DL-Tartaric Acid | Shanghai Yancui Import and Export Corporation | DL-Tartaric Acid is made up of white or colorless crystals and is easily dissolvable in water, ethanol, and ethyl ether. It is commonly found in wine and is used as an antioxidant. | |
| L(+) Tartaric Acid | Hainan Zhongxin Wanguo Chemical Co., Ltd. | L(+) Tartaric Acid is colorless and rhombic crystals. It is mainly used in chemical preparation of sour, chemical preparation of resolution and pharmaceutical materials. It can be used in high-level candy, cold drink and wine in food industry, also used i...veja mais L(+) Tartaric Acid is colorless and rhombic crystals. It is mainly used in chemical preparation of sour, chemical preparation of resolution and pharmaceutical materials. It can be used in high-level candy, cold drink and wine in food industry, also used in preservative and stabilizer. veja menos | |
| L(+)-Tartaric Acid | Foodchem International Corporation | L(+)-Tartaric Acid appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless with an acidic taste. This product is often used as an acidulant in wine, salt, etc. | |
| L(+)-Tartaric Acid | Ninghai Organic Chemical Factory | L(+)-Tartaric Acid is a food additive that is widely used in a variety of food products and beverages. It is a white crystalline powder with a sour taste. In beverages it is commonly used as an acidulant. It is also used as a catalyst in the resin finishi...veja mais L(+)-Tartaric Acid is a food additive that is widely used in a variety of food products and beverages. It is a white crystalline powder with a sour taste. In beverages it is commonly used as an acidulant. It is also used as a catalyst in the resin finishing of polyester fabric, as a pH value regulator in oryzanol production, and as a complexing agent, screening agent, or chelating agent in chemical analysis and pharmaceutical inspection. veja menos | |
| L(+)-Tartaric Acid | Shanghai Yancui Import and Export Corporation | L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used...veja mais L(+)-Tartaric Acid is otherwise known as L(+)-2,3-dihydroxy butanedioic acid. This product appears as colorless or translucent crystals, or a white, fine granular, crystalline powder. It is odorless, has an acid taste, and is stable in air. It can be used as an acidulant in beverages, wine, candy, bread, and colloidal sweetmeats. veja menos | |
| L(+)-Tartaric Acid | Yantai Taroke Bio-Engineering Co., Ltd. | L(+)-Tartaric Acid is an acid with a molecular weight of 150.09. This chemical provides a sour taste and may be used in high-level candies, cold drinks, and wines. L(+)-Tartaric Acid is also used in preservatives as a stabilizer. | |
| Malicid® | Erbslöh Geisenheim AG | Malicid® is a homogeneous mixture consisting of selectively fractionated natural L(+) tartaric acid and special double salt lime. Double salt lime E 170, L (+) tartaric acid E 334, both for use in foodstuffs (restricted use). Malicid® is applied in the fr...veja mais Malicid® is a homogeneous mixture consisting of selectively fractionated natural L(+) tartaric acid and special double salt lime. Double salt lime E 170, L (+) tartaric acid E 334, both for use in foodstuffs (restricted use). Malicid® is applied in the frame of the extended double-salt deacidification supplementary and additionally to Neoanticid. Important: by this, deacidification becomes independent on the respective present natural tartaric acid content of the musts or wines. Malicid® consists of well-balanced, accurately dosed proportions of natural L (+) tartaric acid and highly reactive special double salt lime. The professional application of Malicid® in the frame of the special deacidification process mentioned, results in a careful and gentle wine deacidification without shifting the calcium ratios. veja menos | |
| MaloStar Cream | Erbslöh Geisenheim AG | MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform succ...veja mais MaloStar Cream is a ternary mixture of extremely robust bacteria selections to produce harmonious, but also full-bodied, creamy wines with classical MLF character. Thus MLF onset and the fully completed conversion of malic acid to lactic acid perform successfully even under difficult conditions. High alcohol resistance, good pH tolerance and strong predominance, even at low temperatures, are characteristic for MaloStar Cream. A special cultivation method and activation of the starter culture according to a patented process prevent a possible formation of volatile acid from glucose caused by pantothenic acid deficiency. It's Oenological properties: secure MLF of white and red wines, bacteria prevail well against wild microorganisms, rapid, uninterrupted malo-lactic conversion, quick increase of cell numbers, robust character of all strains of the ternary mixture, high alcohol tolerance, good pH tolerance, strong ability to dominate at low temperatures, promotes creaminess, structure, volume and pleasant lactic and buttery notes and also suitable for simultaneous inoculation. veja menos | |
| MaloStar Fruit | Erbslöh Geisenheim AG | MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, re...veja mais MaloStar Fruit is an Oenological, citrate-negative bacterial culture of the second generation for a diacetyl and acetate reduced vinification of fruit-pronounced wines. The further developed strain Oenococcus oeni CN2 shows an improved nutrient uptake, resulting in a more rapid growth and thus a higher propagation rate and a quicker degradation of malate. The activation process, patented by Erbslöh, is conducted in a way to avoid pantothenic acid lack. It promotes the quick start of malo-lactic fermentation (MLF). MaloStar Fruit enables to conduct malo-lactic fermentation (MLF) in wines which undergo vinification with the aim to obtain fruit pronounced wines by preservation of the natural citric acid of the grape. This further developed citrate-negative selection preserves the potential of additional aroma components which are lost in the course of spontaneous MLF and MLF with conventional starter cultures. In sensory evaluation the acid provides the wine with structure and freshness, the most important flavor components are well balanced. veja menos | |
| MetaGum® | Erbslöh Geisenheim AG | MetaGum® is a specifically conditioned homogeneous compound of highly esterified metatartaric acid and gum arabic. This carefully and homogeneously mixed compound of the two product components - highly and stable esterified metatartaric acid, clearly solu...veja mais MetaGum® is a specifically conditioned homogeneous compound of highly esterified metatartaric acid and gum arabic. This carefully and homogeneously mixed compound of the two product components - highly and stable esterified metatartaric acid, clearly soluble gum arabic - lead to a long-term crystal stabilisation of the wines. This even applies for higher wine storage temperatures. Substances of high molecular weight - a highly and stable esterified metatartaric acid and a clearly soluble gum arabic - prevent the formation of crystals in potassium hydrogen tartrate saturated young wines. If metatartaric acid is applied solely, there is a possibility that it is gradually decomposed into no longer crystal stabilising tartaric acid. This reaction depends on the storage period of the wine and on the storage temperature. This decomposition of the metatartaric acid is slowed down due to the specifically conditioned homogeneous compound of the MetaGum® components, thus the stability period is extended by MetaGum®. Precise statements about stability periods are however limited, due to the varying wine compositions and storage conditions. The determination of the potassium hydrogen tartrate saturation temperature provides more detailed criteria. An additional advantage of the high molecular components of MetaGum® is to intensify the sensory impression of the wine. The taste impression is lasting for a longer period and the stability of the red and rosé wine colour is increased. veja menos | |
| Metavin® | Erbslöh Geisenheim AG | Metavin® is produced by internal esterification of tartaric acid. It is a product with an optimum degree of esterification. A Metavin® treatment of wine delays crystallization and precipitation of tartar, that means, Metavin® inhibits the submicroscopic c...veja mais Metavin® is produced by internal esterification of tartaric acid. It is a product with an optimum degree of esterification. A Metavin® treatment of wine delays crystallization and precipitation of tartar, that means, Metavin® inhibits the submicroscopic crystal nuclei of the tartrate crystals to grow. The period during which Metavin® has a stabilizing effect is limited and depends very much on the nature of the respective wine. The stabilizing effect lasts for approximately 6-9 months, dependent on the wine. Exceptions with shortened stability periods, are certain, rare vintages with considerable tartar oversaturation (e.g. saturation temperature exceeding 16 °C). In these cases, the special metatartaric acid Metavin® Opti and the product MetaGum® provide for considerably prolonged stability. A determination of the saturation temperature gives an exact assessment of stability regarding tartrate precipitation. It must be considered, that Metavin®, should a subsequent heat treatment be carried through loses efficiency, which may lead to tartrate precipitation. Under such preconditions Metavin® Opti is applied best. veja menos | |
| Metavin® Opti | Erbslöh Geisenheim AG | Metavin® Opti is a metatartaric acid, obtained through internal esterification of tartaric acid. Optimum esterification for long-term prevention of crystal precipitation. The up-to-date production processes for the manufacture of Metavin® Opti provide for...veja mais Metavin® Opti is a metatartaric acid, obtained through internal esterification of tartaric acid. Optimum esterification for long-term prevention of crystal precipitation. The up-to-date production processes for the manufacture of Metavin® Opti provide for the extremely stable esterification. A treatment of wine by applying Metavin® Opti provides for long-term prevention of crystallization and precipitation of tartrate. In exceptional cases, i.e. certain rare vintages with excessive tartar oversaturation, the stability period can be shortened. This period where the stabilizing effect of Metavin® Opti is effective depends strongly on the nature of the respective wine. A precise assessment of stability time can be made by determination of the saturation temperature. The special advantages of Metavin® Opti are, among others, its extremely stable esterification which, compared to conventional metatartaric acids, provides for improved protective properties. Together with the special size of the macromolecules, this leads to extended stability with regard to tartrate precipitation. Metavin® Opti is always of the same firstrate quality due to a special process of production. Unlike many other metatartaric acid qualities, Metavin® Opti can also be applied in case of a subsequent hot bottling. veja menos | |
| Super 40™ | Dal Cin Gildo Spa | Super 40™ is a pale yellow, highly soluble meta tartaric acid having no off odor with an esterification index higher than 40 at time of manufacturing, and was first created in Italy in 1967 by Dal Cin Spa Laboratories. The esterification index is a measur...veja mais Super 40™ is a pale yellow, highly soluble meta tartaric acid having no off odor with an esterification index higher than 40 at time of manufacturing, and was first created in Italy in 1967 by Dal Cin Spa Laboratories. The esterification index is a measure of the product activity and should be 40 or higher to maximize the inhibition of potassium bi tartrate crystal formation. It is also effective against calcium tartrates precipitation and is highly soluble for ease of use. veja menos | |
| Super 40™ Special | Dal Cin Gildo Spa | Super 40™ Special is meta-tartaric acid specifically for the risk of opalescence. The production process of the meta-tartaric acid, even if carefully carried on cannot always prevent the appearance of opalescence phenomena, or disturbances of limpidity in...veja mais Super 40™ Special is meta-tartaric acid specifically for the risk of opalescence. The production process of the meta-tartaric acid, even if carefully carried on cannot always prevent the appearance of opalescence phenomena, or disturbances of limpidity in the treated wines. This may happen when the product has been added to the wine before bottling. These opalescences in some cases, become more evident or even heavy when the wine is cold (0-8°C). The reason is to be searched in the inner structure of the molecules of the meta-tartaric acid. As a matter of fact, the esterification process which the meta-tartaric acid is subjected to involves the formation of macro-molecular chains of different lengths and ramifications. If their dimensions are not properly controlled, they can cause phenomena of insolubility, clouding (when the wine is cold), and even breaking of the colloidal balances. So that ensures the anti-crystallizing activity is strongly reduced. For these reasons, after long researches Dal Cin Spa Laboratories has elaborated a particular method of production, allowing a stronger control on the molecular characteristics of the finished product (called SUPER-40™ "SPECIAL", by analogy with the perfect anti-crystallizing quality of SUPER-40™), which absolutely prevents from any opalescence in the treated wines. veja menos | |
| Tartaric Acid | Shandong Longlive Bio-Technology Co., Ltd | Tartaric Acid is a colorless or white crystalline. It is odorless, with an acdic taste. It is very soluble in water and alcohol, and insoluble in chloroform. It is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bre...veja mais Tartaric Acid is a colorless or white crystalline. It is odorless, with an acdic taste. It is very soluble in water and alcohol, and insoluble in chloroform. It is widely used as acidulant in beverage,and other foods, such as soft drinks, wine, candy, bread and some colloidal sweetmeats. veja menos |
