Process for removing tartaric acid and tartrates from grape juice, must and wine

摘要

Tartaric acid is removed from grape juice, must or wine by adding normal calcium malate, agitating, and allowing to settle. The original acidity of the wine is maintained while adding the malate so as to cause rapid precipitation of the tartaric acid. The Specification as open to inspection under Sect. 91 describes the use of calcium lactate, acid calcium phosphate, and other calcium salts instead of calcium malate. This subject-matter does not appear in the Specification as accepted.