Calcium tartrate

Calcium tartrate, exactly calcium L-tartrate, is a byproduct of the wine industry, prepared from wine fermentation dregs.[1][2][3] It is the calcium salt of L-tartaric acid, an acid most commonly found in grapes. Its solubility decreases with lower temperature, which results in the forming of whitish (in red wine often reddish) crystalline clusters as it precipitates. As E number E354, it finds use as a food preservative and acidity regulator. Like tartaric acid, calcium tartrate has two asymmetric carbons, hence it has two chiral isomers and a non-chiral isomer (meso-form). Most calcium tartrate of biological origin is the chiral levorotatory (–) isomer.

Calcium tartrate
Names
IUPAC name
2,3-Dihydroxybutanedioic acid calcium salt
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.019.656
EC Number
  • 221-621-5
E number E354 (antioxidants, ...)
UNII
  • InChI=1S/C4H6O6.Ca/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+2/p-2 checkY
    Key: GUPPESBEIQALOS-UHFFFAOYSA-L checkY
  • InChI=1/C4H6O6.Ca/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+2/p-2
    Key: GUPPESBEIQALOS-NUQVWONBAP
  • [Ca+2].O=C([O-])C(O)C(O)C([O-])=O
Properties
CaC4H4O6
Molar mass 190.16484 g/mol (anhydrous)
260.21 g/mol (tetrahydrate)
Appearance hygroscopic white powder
or colorless crystals
Density 1.817 g/cm3 (tetrahydrate)
Melting point tetrahydrate decomposes at 160 °C
anhydrous decomposes at 650 °C
0.037 g/100 ml (0 °C) 0.2 g/100 ml (85 °C)
Structure
d or l rhombic
dl triclinic
Hazards
Safety data sheet (SDS) Calcium tartrate
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)
Infobox references

References
  1. Zoecklein, Bruce; Fugelsang, Kenneth C.; Gump, Barry H.; Nury, Fred S. (2013-11-09). Wine Analysis and Production. Springer Science & Business Media. p. 228. ISBN 978-1-4757-6967-8.
  2. Roeber, Eugene Franz; Parmelee, Howard Coon (1915). Metallurgical & Chemical Engineering. Electrochemical Publishing Company. p. 616.
  3. Ribéreau-Gayon, Pascal; Glories, Yves; Maujean, Alain; Dubourdieu, Denis (2006-05-01). Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments. John Wiley & Sons. pp. 39–40. ISBN 978-0-470-01038-9.


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