Lowers the pH of fermenting "must" to a level where many undesirable spoilage bacteria cannot live. A preservative after fermentation. Tartaric acid provides some of the tartness in the wine.
Lowers the pH of fermenting “must” to a level where many undesirable spoilage bacteria cannot live.
A preservative after fermentation.
Tartaric acid provides some of the tartness in the wine.
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