TARTARIC ACID
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The preferred type of acid for making Total Acidity (TA) adjustments in must or wine. Lowers the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live.
A preservative after fermentation.
Tartaric acid provides some of the tartness in the wine.
Some acid will drop out as potassium bitartrate if you do a cold stabilization.
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