2,3-Dihydroxybutanedioic acid calcium salt
|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)|
|d or l rhombic
|Safety data sheet||Calcium tartrate|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is: / ?)(|
Calcium tartrate is a byproduct of the wine industry, prepared from wine fermentation dregs. It is the calcium salt of tartaric acid, an acid most commonly found in ripe grapes. Its solubility decreases with colder temperature, which results in the forming of whitish (in red wine often reddish) crystalline clusters as it precipitates. 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.
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