Detartrating

The crude calcium tartrate used in the production of tartaric acid (min. 50% purity) is recovered from alkaline solutions resulting from the detartrating of wine vats (potentially containing 140-250 g tartaric acid/L) by acidification to a pH of maximum 8, addition of a calcium salt to precipitate calcium tartrate, and recycling of part of the filtrate.

FRUIT JUICE CONCENTRATES AND SYRUPS[:] detartrating the juice before concentrating will reduce the amount of cream of tartar...