Glossary
Tartaric Acid
/tar-TAR-ik AS-id/
The primary acid in wine grapes.
Full Definition
Tartaric acid is the principal grape acid, relatively stable unlike malic acid which breaks down with heat or malolactic fermentation. It provides crisp, clean acidity essential for balance and preservation. In cold conditions, it precipitates as harmless tartrate crystals (wine diamonds) on corks or bottle bottoms.
Related Terms
See Also
Reference
More terms starting with T
Tannin
Polyphenols creating dry, astringent mouthfeel.
Tartrates
Harmless crystals that precipitate from wine.
TCA
Chemical compound causing cork taint.
Terroir
The complete natural environment affecting wine character.
Tertiary Aromas
Complex aromas developed through aging.
Texture
The tactile sensation of wine in the mouth.