Tartraatteja

Tartraatteja, also known as tartrates, are salts or esters of tartaric acid. Tartaric acid is a naturally occurring organic acid found in many fruits, most notably grapes. As a result, tartraatteja are commonly found in wine, where they play a role in its stability and flavor.

In winemaking, tartaric acid and its salts, particularly potassium bitartrate (cream of tartar), can crystallize out of the wine, especially at cooler temperatures. These crystals, often referred to as wine diamonds, are harmless and do not affect the quality or safety of the wine. They are a natural byproduct of the winemaking process.

Beyond wine, tartraatteja have various applications. Potassium bitartrate is used as a leavening agent in baking, commonly known as cream of tartar. It helps to stabilize egg whites in meringues and gives baked goods a lighter texture. Sodium potassium tartrate, also known as Rochelle salt, has been used historically as a laxative and in some chemical analyses. Tartaric acid and its salts are also employed as food additives, acting as acidulants, antioxidants, and emulsifiers in products like jams, jellies, and candies. They contribute to the tartness of certain foods and beverages and can help preserve their color and flavor. The term tartraatteja encompasses a range of compounds derived from this versatile acid.