| tartaric acid |
The principal acid in wine.
출처: www.grapestompers.com/glossary.htm
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| tartaric acid |
hey .. have you ever popped a cork only to see what looks like little bits of clear glass attached to the bottom of it (don't worry, it's not always bad) well that's this stuff. In some white wines that have too much it will actually crystallize out on the cork. It is this acid that balances the sweetness of grapes. ( see - crystals also )
출처: www.stratsplace.com/dict/t_dict.html
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| tartaric acid |
Alpha-hydroxy acid of plant origin (grapes), used especially in food and medicines, in photography and in making salts and esters.
출처: www.gkayskincare.com/glossary.html
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| tartaric acid |
The "ripe" form of acidity in Riesling that gives the wine structure and freshness. It is also what causes those white crystals to form as it precipitates out of solution (Weinstein, wine stones). This is not a flaw in the wine, in fact it is a sign of ripeness and careful fermentation.
출처: www.rieslingreport.com/glossary.html
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| tartaric acid |
A type of glycolic acid (fruit acid) derived from apples. Use to treat the skin to improve its texture and tone.
출처: www.askincaredirectory.com/Glossary/T.htm
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