Determination of the tartaric acid content in wine and spirit sub products

Abstract

Data on the tartaric content of the raw material for making wine from the higher slopes of the northeastern region of the State of Rio Grande do Sul is furnished. Samples of pomace, lee, wire-stone and still slop were analyzed. The average content of tartaric acid in these different raw materials were as follows: pomaces, 1%; dry lees, 30%; damp lees, 15%; wine-stones, 70%; still slops from continuous still, 1 g/liter.