Tartaric acid can be added to beverages for a few reasons:
Flavor: Tartaric acid is a relatively strong organic acid and can contribute a sour or tart flavor to beverages. It's commonly found in grapes and bananas, and is one of the primary acids found in wine.
Acidity Regulation: It can be used to regulate the pH of beverages, which can impact flavor, color stability, and microbial stability. Acidity can affect how other flavors in the beverage are perceived, and can also inhibit the growth of certain microorganisms.
Antioxidant: Tartaric acid can act as an antioxidant, which can prevent or slow down oxidation, improving the shelf life and quality of the beverage.
Chelation: Tartaric acid can bind to metal ions that might otherwise cause off flavors or speed up spoilage reactions.
Stabilization: Tartaric acid is important in wine production for its role in the formation of potassium bitartrate crystals ("wine diamonds") that can be removed from the wine, thus preventing their formation after bottling. This makes the wine more stable and consistent.
So, while tartaric acid can impact the flavor of a beverage, its usage extends beyond just taste.
It contains Tartaric Acid, which is a derivative of Grape Juice.
Tartaric acid is naturally present in grapes and can be
extracted from grape juice or grape pomace (the solid remains of grapes after
pressing for juice). The extraction process typically involves clarification, filtration, and concentration.
To obtain tartaric acid from grape juice or grape pomace,
the following general process is typically followed: Clarification: The grape
juice or pomace is clarified to remove impurities and solids. This can be done
through settling or filtration processes.
Filtration: The clarified juice is further filtered to
remove any remaining particles or impurities.
Concentration: The filtered juice is then concentrated to
increase the tartaric acid content. This can be achieved through various
methods, such as evaporation or reverse osmosis.
Crystallization: The concentrated juice is cooled down,
leading to the formation of tartaric acid crystals. These crystals can be
separated from the liquid by filtration or centrifugation.
Purification: The obtained tartaric acid crystals may
undergo purification steps to remove any remaining impurities.
Note: Halal bans fermented wine or derivatives, Grape Juice, etc is not fermented.