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Tartaric acid is the primary acid found in wine. It affects the taste, slows down the growth of microorganisms in wine, as well as encouraging the yeast in wine to reproduce and convert sugar into carbon dioxide and alcohol. Measuring tartaric acid content in wine is necessary to ensure the right balance of chemicals to give a good flavour that is not too acidic.


From photometers to titrators, Hanna can provide the solution for accurate determination of tartaric acid content in wine.