Use “tartaric acid“ in a sentence | “tartaric acid“ example sentences
1- tartaric acid is the main acid of grape.
2- The organic acids are mainly malic and tartaric acids .
3- The racemic mixture may be separated using tartaric acid .
4- tartaric acid is also present in the liquid.
5- The liquid consists of water or water with tartaric acid .
6- Tamarind is rich in tartaric acid .
7- Experiments with monkeys proved that daily intravenous doses of tartaric acid were an effective treatment.
8- tartaric acid gives a sour taste to food but is also a very powerful antioxidant.
9- Compared to malic and citric acid, tartaric acid is usually considered microbiologically stable.
10- The three main acids found in wine are tartaric acid , malic acid and lactic acid.
11- Another solution is to introduce Metatartaric acid, a tartaric acid polymer, into the wine.
12- tartaric acid is most often added, but winemakers will sometimes add citric or malic acid.
13- Winemakers can counteract this by adding tartaric acid in a process known as “acidification”.
14- During flowering, high levels of tartaric acid are concentrated in the grape flowers and then young berries.
15- Winemakers more often have problems with low acidity levels which require supplementation with additional acids like tartaric acid .
16- The viscosity of tartaric acid –containing cement does not generally change over the shelf life of the cement.
17- Dried fruits contain organic acids such as tartaric acid (raisins) and sorbitol (dried plums).
18- Malic acid, along with tartaric acid , is one of the principal organic acids found in wine grapes.
19- Typical polyol retarders are sugar, sucrose, sodium gluconate, glucose, citric acid, and tartaric acid .
20- He studied its pathology, confirming that the worms in the circulatory system could be cured by intravenous tartaric acid .
21- For example, tartaric acid has three distinct isomers, a pair of diastereomers with one diastereomer forming two enantiomers.
22- tartaric acid is a characteristic of grapes; in its leaves its content ranges from 5 to 7 grams per litre.
23- The wine is kept at this temperature until much of the tartaric acid has crystallized and precipitated out of the wine.
24- Equally important to winegrowers is the balance of acidity between the green tasting malic acid and the more citrus tasting tartaric acid .
25- Note: Cream of Tartar – Lining the inside of wine caskets after fermentation is a white sediment ( tartaric acid ).
26- Invert sugar is mainly used for commercial purposes and is produced by heating cane or beet sugar with a small amount of acid, such as tartaric acid .
27- Cold stabilization is accomplished by allowing the wine to warm up to some degree and then chilling it down to about 40° F. The tartaric acid crystallizes in the tank and the wine drawn off.
28- This process removes excess tartaric acid that may form potassium bitartrate crystals, which can show up in bottled wine or on corks.
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