Novarina S.r.l. has been producing tartaric salts for
more than a century.
Tartaric salts are derived from the incrustations that
wine leaves in the various barrels and tanks where the alcoholic
fermentation process takes place.
These
incrustations (named argol) are formed from potassium bitartrate and
calcium tartrate with a small amount of other impurities (tannates,
polyphenols etc).
Mixing these with acids or bases, you can obtain the various tartaric
acid salts, ie. Rochelle Salt, sodium tartrate etc…
Up
until a few years ago, tartaric salts formed in this manner where
nominated “Natural” to distinguish them from those salts of a synthetic
origin (like those derived from oil) for example Racemates. This
distinction was not only theoretical but mirrored the effective
difference in the disposition of the atoms in the space and the shape of
the crystals. (this can be easily distinguished with polarimetric
analysis).
Salts with a synthetic origin (those that have names
preceded by DL or the +/- symbol) are by European law not to be used in
foodstuffs and pharmaceutical products (USP, BP etc), this means that
salts of a natural origin have to be used. From the end of 1990, there
has been present on the market synthetic tartaric salts that seem
identical to those from a natural origin, even down to the position of
the atoms in the space, and these are also called “Natural” even if they
are derived from oil by means of a fermentation process.
The
Law in some countries imposes that wine technologies use acid and
tartaric salts that are indeed wine based. (in
fact,
the two salts are nominated “natural, obtained by fermentation” and
“natural, wine based”) even if the chemical differences between the two
is more difficult to verify.
Novarina S.r.l. guarantees that all its tartrates are
manufactured from wine by-products*,
Always make a point of asking your supplier if the tartaric salts
that you are about to purchase are from wine origins or not...
* all
but racemic (DL) antimony potassium tartrate.
