potassium bitartrate

It is often confused with potassium bitartrate, also known as cream of tartar.

As a food additive, it shares the E number E336 with potassium bitartrate.

The potassium bitartrate crystals are removed by filtering through two layers of cheesecloth.

In food, potassium bitartrate is used for:

Potassium bitartrate, a sediment from winemaking, used in cooking as "cream of tartar"

The tartrates remaining on the inside of aging barrels were at one time a major industrial source of potassium bitartrate.

Tartaric acid is the most prominent acid in wine with the majority of the concentration present as potassium bitartrate.

Cream of tartar (potassium bitartrate)

Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine.

The principal component of this deposit is potassium bitartrate, a potassium salt of tartatic acid.

Potassium bitartrate will also precipitate, a process which can be enhanced by cold stabilization to prevent the appearance of (harmless) tartrate crystals after bottling.

Upon dissolution in water, potassium bitartrate will dissociate into acid tartrate, tartrate, and potassium ions.

Tartrates (potassium bitartrate, 'cream of tartar') and grape polyphenols can also be manufactured from grape pomace.

Potassium bitartrate, also known as potassium hydrogen tartrate, has formula KCHO, is a byproduct of winemaking.

Potassium bitartrate crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles.

Weinstein is a German-language Jewish surname meaning wine stone, referring to the crystals of potassium bitartrate resulting from the process of fermenting grape juice.

Tartaric acid may be most immediately recognizable to wine drinkers as the source of "wine diamonds", the small potassium bitartrate crystals that sometimes form spontaneously on the cork.

When heated with potassium bitartrate, a complex salt potassium antimony tartrate, KSb(OH)-CHO is formed.

Tartar, on the other hand, originates in Greek as well, but as the term for the white encrustation inside casks, aka potassium bitartrate commonly known as cream of tartar.

It is frequently used to purify a liquid by separating it from a suspension of insoluble particles (e.g. in red wine, where the wine is decanted from the potassium bitartrate crystals).

Potassium sodium tartrate, (NaKCHO) may be prepared by adding 0.5 mole sodium carbonate to heated solution containing 1 mole potassium bitartrate(KHCHO).

NHCHO + KClO KCHO + NHClO - in this step, the ammonium bitartrate is added to potassium chlorate, which produces potassium bitartrate, but more importantly, ammonium chlorate.

Potassium bitartrate can be mixed with an acidic liquid such as lemon juice or white vinegar to make a paste-like cleaning agent for metals such as brass, aluminum or copper, or with water for other cleaning applications such as removing light stains from porcelain.