Tartaric acid
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Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. Its salt, potassium bitartrate, co
Tartar emetic
Commercially produced tartaric acid
Unpurified potassium bitartrate can take on the color of the grape juice from which it was separated.
Lees (fermentation)
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Lees are sedimentary deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and agin
Tartaric acid
…of insoluble hydroxide salts. The L-(+)-tartaric acid isomer of tartaric acid is industrially produced in the largest amounts. It is obtained from lees, a solid byproduct of fermentations. The former byproducts mostly consist of potassium bitartrate (KHC4H4O6). This potassium salt is converted to calcium…
Lees from Merlot after fermentation
Fujian red rice wine lees