Wine stone

Wine stone can be called an auxiliary product that is actively used in various sectors of the food industry. Most often, wine stone is used as a natural baking powder in bakery production. At its core, tartar is nothing more than a crystalline precipitate or wine-potassium and calcium salts that are released during the alcohol fermentation process.

Based on the name, wine stone is obtained during the production of wine, namely at the stage of processing and aging the drink. Notably, the above mentioned salts are contained in the grape, i. e. , the natural raw material from which the wine is made. The tartar accumulates at the bottom of the vat for fermentation.

The salts contained in the grapes do not completely turn into wine when natural raw materials are fermented and settle on the bottom of the fermenting vat under the influence of alcohol. The tartar is also formed at the bottom of the barrel, in which young wine is stored and subjected to a second fermentation. After the wine is expressed in barrels, a tartar remains in the form of sediment. Wine stone is considered an important technical raw material.

The substance is actively used in the chemical industry to produce tartaric acid. At the same time, wine stone is a raw material of natural origin and a by-product of winemaking. Wine stone can be safely called a gift of nature and almost free raw materials. It is worth noting that wine stone is used not only in the food industry, as well as in electroplating, as well as in the chemical, paintwork and heavy industry.

It is noteworthy that many modern hostesses often use wine stone in the process of cooking, but they simply do not know about it. The compound is included in various baking mixtures. In addition, the wine stone itself can be used to fix whipped proteins in the preparation of confectionery products. Also, wine stone is used instead of dough baking powder. It is the tartar that is thought to be best suited as a substitute for baking powder.

The compound is superior to any other substitutes in taste, and also does not form a precipitate. In confectionery, wine stone is used as a dietary supplement that helps to give the glaze or filling of sweets a bright white color. Most often, wine stone is used to make cake merengues, as well as muffins. In winemaking, it is difficult to overstate the importance of tartar, which is used to stabilize wines as well as maintain a certain pH. Tartar has a number of useful properties that are used in pharmacological production.