Tartaric Acid, obtained from the Calcium Tartrate is one of the most important members of the family of the natural acidifier; is extracted naturally, without the introduction of modifications in its chemical structure. 

From a natural way you obtain crystals of Tartaric Acid in particles of various sizes which are used in oenology as acidifier of wines and musts, in the food sector as emulsifier for industrial bakery, acidifier and natural preservative, ingredient for yeast, biscuits, sweets, gelatine, jams and drinks and in other industrial applications as cosmetics, photography, etc.

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