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E353 (Metatartaric acid)

CAS No.39469-81-3
Chemical Name: E353 (Metatartaric acid)
Molecular Formula:C8H8O10
Formula Weight:264.141

E353 (Metatartaric acid) a polymeric lactone of variable composition obtained by heating tartaric acid.
Added to wine prior bottling, or to sparkling wine prior disgorging, E353 (Metatartaric acid) will prevent the risk of tartaric precipitation. 

Description of Metatartaric
Added to wine prior bottling, or to sparkling wine prior disgorging, E353 (Metatartaric acid) will prevent the risk of tartaric precipitation.

E353 (Metatartaric acid)
E353 (Metatartaric acid) stabilizer is a special powder used for the prevention of tartrate precipitation in bottled wines.
By using stabilization products, the beverages are microbiologically and chemically/physically stabilized and their shelf life is increased.

Uses of E353 (Metatartaric acid)
E353 (Metatartaric acid) is used to prevent precipitation in wine and is listed as E number E353 as a food additive.

Applications of E353 (Metatartaric acid)
E353 (Metatartaric acid) stabilizer should only be added to the pre-filtered wine, ready for bottling, since any filtration will remove part of the largemolecules of the product and thus reduce its efficiency. 
After the addition of E353 (Metatartaric acid)stabilizer, only final filtration should be carried out.
When using membrane filter cartridges, theE353 (Metatartaric acid) has to be added to the wine atleast five days before filtration. 
Otherwise, a blocking of the membranes during bottling can occur.
E353 (Metatartaric acid) stabilizer must not be added to the wine together with fining agents or other very adsorptive substances, as this would inevitably cause a considerable reduction in efficiency. 
Any fining processes have to be carried out before and the wines should be checked for their protein stability.
As the stabilizing effect of E353 (Metatartaric acid) stabilizer decreases with time, the product should only be used for wines stored under the following conditions.

Storage of E353 (Metatartaric acid)
Store the original unopened packs in a dry and odourless room at a temperature between 5 and 25°C. 
E353 (Metatartaric acid) in solution will preserve well at + 4°C during a maximum of 15 days.

Usage of E353 (Metatartaric acid)
24 hours prior use, prepare a solution of E353 (Metatartaric acid) at 375 g/L. 
Filter the solution before use. Dissolution must be made exclusively in cold water. 
Dissolution in hot water would generate the immediate hydrolisis of E353 (Metatartaric acid). 
As a result, efficiency would be lost, and could moreover increase the risk of tartaric precipitation.
In solution: Add the necessary quantity of E353 (Metatartaric acid) solution to your wines or finishing liqueur. Thorough blending is essential.

Computed Properties of E353 (Metatartaric acid)
Molecular Weight: 264.14    
XLogP3-AA: -1.1    
Hydrogen Bond Donor Count: 4    
Hydrogen Bond Acceptor Count: 10    
Rotatable Bond Count: 4    
Exact Mass: 264.01174645    
Monoisotopic Mass: 264.01174645    
Topological Polar Surface Area: 168 Ų    
Heavy Atom Count: 18    
Formal Charge: 0    
Complexity: 363    
Isotope Atom Count: 0    
Defined Atom Stereocenter Count    0    
Undefined Atom Stereocenter Count: 4    
Defined Bond Stereocenter Count: 0    
Undefined Bond Stereocenter Count: 0    
Covalently-Bonded Unit Count: 1    
Compound Is Canonicalized: Yes    

Description of E353 (Metatartaric acid)
E353 (Metatartaric acid) is used for preventing tartrate precipitation, although its effect decreases at higher temperatures and is not permanent. 
Additions of E353 (Metatartaric acid) in the United States are not permitted.

International enological codex
Regulation CE 606 /2009 regarding categories of wine products and enological practices
Regulation CE 231 /2012 regarding food additives

ENOLOGICAL APPLICATIONS of E353 (Metatartaric acid)
Meta tartaric acid is an inhibator of crystillasation of Potassium Bitartrate salts. 
E353 (Metatartaric acid) avoids the crystallization of tartar. 
E353 (Metatartaric acid) has a very long action, its use preferably before the last step of filtration enables an efficient  stabilization of wine. 
E353 (Metatartaric acid) prevents the precipitations of tartrates  in the wine for more than one year. 
Meta tartaric acid does not give any taste or smell to wine. 
For the use, E353 (Metatartaric acid) is advised to prepare 24 H before the dosage a solution of E353 (Metatartaric acid)  at 375 g/l. 
The maximum dose is 10 g/hl (2.6 cl of solution prepared according to the recommendations mentioned above) of wine to be prepared.

Beware, the use on wines too cold or too rich in protein can lead to  reversible or irreversible  blurriness. 
In case of an irreversible blurriness, filtrate the wine before any other treatment.

Use of E353 (Metatartaric acid)
Beware, E353 (Metatartaric acid) is necessary to dissolve meta tartaric acid in cold water. 
Warm water leads to an immediate hydrolysis of meta tartaric acid which beyond the fact that it will loose all its efficiency increases the risk of formation of tartrates preceipitations.

Packing of E353 (Metatartaric acid)
Cartons of 20 kg composed of 20 bags of 1 kg.

Product description
E353 (Metatartaric acid) (E353) is a white to slightly yellowish product produced by the dehydration of L(+) Tartaric acid. 
E353 (Metatartaric acid) is available with different esterification indices. 
E353 (Metatartaric acid) is used in the production of wine.
E353 (Metatartaric acid) with specific esterification index.

A highly effective stabiliser, is produced from selected and checked raw materials in order to always guarantee a finished product of high quality and the possibility of also being used prior to the final microfiltration.
E353 (Metatartaric acid) ensures effective stabilisation against tartaric precipitations of potassium, and partially of calcium.
E353 (Metatartaric acid) is used in the treatment of wines characterised by limited storage periods, as an alternative to cold tartaric stabilisation or in general to subtractive techniques.
E353 (Metatartaric acid) a polymeric lactone of variable composition obtained by heating tartaric acid.

Uses of E353 (Metatartaric acid)
E353 (Metatartaric acid) is used to prevent precipitation in wine and is listed as E number E353 as a food additive.

Description of E353 (Metatartaric acid)
A high degree of esterification, excellent long-term efficiency.
Does not contain any undesired polymeric substances or tartrate derivatives.
No loss of aroma and flavor substances.

Storage temperature    
50 – 53.6 °F (10 – 12 °C)    approx. 2 years
53.6 – 60.8 °F (12 – 16 °C)    up to 18 months
59 – 64.4 °F (15 – 18 °C)    up to 12 months

Basic Attributes
CAS No:39469-81-3
Molecular Formula :C8H8O10
Molecular Mass :264.141
Exact Mass :264.01200
PSA :168
LogP :-1.1
EINECS :609-694-5
H-bond Acceptor :10
H-bond Donor :4
RBN :4

Solubility :
Very soluble in water and ethanol

Safety Information
HS Code :2918120000

As a sour agent and antioxidant synergist, E353 (Metatartaric acid) can be used in canned grapes according to my country's regulations.

Production Methods
D-tartaric acid is baked at 168~172℃ for 3.5h, or heated to 180~190℃, and then cooled naturally to obtain the product.

Characteristics of E353 (Metatartaric acid)
E353 (Metatartaric acid) a polyester from the tartaric acid, its anticrystallizing ability depends on its esterification index. 
Derivados Vínicos S.A ensures an esterification index over 38 and guarantees a long lasting protection effect. 
The hydrolysis process of the product in the wine increases its speed, the faster the speed, the higher the wine conservation will be.

Precautions to take into consideration: before usage ensure a complete deproteination of the wine, as well as its low content of calcium; E353 (Metatartaric acid) can cause reversible or irreversible cloudiness. 
In case of irreversible cloudiness, filter the wine before any other treatment.
Applied on extremely cold wines may produce cloudiness due to the formation of anomalous crystals.
E353 (Metatartaric acid) is not recommended for wines very rich in calcium, because it can cause a little haziness.
E353 (Metatartaric acid) precipitates with residual lysozyme ensure there is no lysozyme in the wine before treatment.
The highest legal doses of E353 (Metatartaric acid) is 10 g /hl.

Uses of E353 (Metatartaric acid)
Stabilizing agent for tartaric precipitations in finished wines.

Dissolved 1 kilogram every 10 liters of water or wine.
Add the preparation before filtering, during pumping over.
Use a dosing pump for this process. Do not use hot water during the preparation.

Maximum legal dose 10 g/l.

Store in a cool, airy place. 
Once opened consumed quickly.

Functions of E353 (Metatartaric acid):
Acidity Regulator / Buffering Agent 
Changes or maintains the acidity or basicity of food/cosmetics.
Allows water and oils to remain mixed together to form an emulsion.
E353 (Metatartaric acid) a polymeric lactone of variable composition obtained by heating tartaric acid. 
E353 (Metatartaric acid) is used to prevent precipitation in wine and is listed as E number E353 as a food additive.
E353 (Metatartaric acid) is approved to use as food additive in EU.

Acid, present in sugar cane and produced from glucose.

Function & characteristics:
Acidity regulator and metal scavenger.

Wine, fruit juices, etc.

Acceptable Daily Intake:
Up to 30 mg/kg body weight

Side effects:
None known, metabolised in the body to tartaric acid.

Dietary restrictions:
E353 can be used by all religious groups, vegans and vegetarians.

Chemical Information
Category: Main Product
Molecular Formula: C8H8O10
Molecular Weight:264.141
Reference Reading
Purity    95%
Synonyms: E353 (Metatartaric acid)

Description of E353 (Metatartaric acid)
E353 (Metatartaric acid) stabilizer is a special powder used for the prevention of tartrate precipitation in bottled wines.

The specific advantages of E353 (Metatartaric acid) stabilizer:
High degree of esterification, excellent long-term efficiency
Does not contain any undesired polymeric substances or tartrate derivatives
No loss of aroma and flavor substances 
Composition of E353 (Metatartaric acid)
E353 E353 (Metatartaric acid).
Appearance: granules and powder.
Colour: beige
Esterification index: 36-38
Solubility: complete
Heavy metals < 10 mg/kg
Arsenic < 3 mg/kg
Lead < 2 mg/kg
Mercury < 1 mg/kg
10 g/hl max.

How to use?
Dissolve Metacremor Instant carefully in wine (1:10 ratio) and use immediately after preparation.

Storage of E353 (Metatartaric acid)
The product is hygroscopic. Protect from moisture and store in a dry place in its original packaging properly closed.

Do not use at the same time as clarification treatments or in the presence of adsorbent materials.

Pack sizes
Code 117100 - 1kg packs

E353 (Metatartaric acid)
The effect of E353 (Metatartaric acid) (MTA) in opposing the growth of the submicroscopic nuclei of crystals and in retarding tartaric precipitation in the bottle is well known. 
More precisely, the presence of its molecules during the tartrate crystal building prevents the feeding phenomenon.
MTA, also known as ditartaric acid, is a polymerized substance formed from the intermolecular esterification of L-tartaric acid, between an acid function of one molecule and a secondary alcohol function of another molecule. 
This esterification reaction is promoted at a temperature of 150-170C under atmospheric pressure or under a reduced pressure in order to obtain an esterification rate higher than the theoretical equilibrium rate (33%). 
This reaction is reversible as tartaric acid may be formed again by hydrolysis.
More exactly, MTA is a mixture of polymers with different molecular weight. 
E353 (Metatartaric acid) primary constituents are the ditartaric monoester and diester in variable proportions, mixed with variable amounts of non-esterified tartaric acid, pyruvic acid (representing 1 to 6% w/w of MTA) and small quantities of poorly known polyester acids. 
E353 (Metatartaric acid) is available in crystalline form or in powder form with white or yellow color. 
This additive shows high solubility in water and alcohol being rapidly hydrolyzed in aqueous solution at 100C. 
As MTA is highly hygroscopic it should be stored in dry conditions.  

Characteristic of E353 (Metatartaric acid)
Food additive E 353  (E353 (Metatartaric acid) or tartaric acid) is intended for use as an acid and acid regulator. 
Represents white hygroscopic, water-soluble crystals. 
E353 (Metatartaric acid) is obtained by heating natural tartaric acid at a temperature of 180-200 ° C. When the alloy cools, it breaks. Impurities: oligomers and monomers of tartaric acid. The solubility of the substance in water is good, in alcohol - medium, and in fats it does not dissolve.

E353 (Metatartaric acid) is a polydisperse polymer blend. 
E353 (Metatartaric acid) consists of a polymerized compound formed by intermolecular esterification between the carboxyl group of one L-tartaric acid unit and the secondary alcohol group of another L-tartaric acid molecule. 
The main components of E 353 are monoester and diester dinitrate, L-tartaric acid monomer and polyester chains with different degrees of polymerization.

E353 (Metatartaric acid) is present in sugar cane, is produced from glucose and is a type of sugar acid. It is used as an acidity regulator. 
In fruits, the acid can be free or combined with potassium, calcium or magnesium. 
E353 (Metatartaric acid) is sometimes deposited as crystals in wine.
Tartaric acid was first isolated from potassium tartrate (tartar, tartar), and in 1769 Karl Wilhelm Schele isolated it in a modern way. 
In partially purified form, tartaric acid from tartar (tartar) has been known since the time of the ancient Greeks and Romans.

Most L-tartaric acid is produced as a by-product of the wine industry. 
The precipitates and other fermentation waste products are heated and neutralized with calcium hydroxide and then the precipitated calcium tartrate is treated with sulfuric acid to give free tartaric acid. 
E353 (Metatartaric acid) can also be extracted from tamarind pulp.

Use of E353 (Metatartaric acid)
Meta tartaric acid is added in the production of wine, it eliminates or reduces its turbidity. 
Tartrate is one of the acids that give the mouth a tart taste when drinking wine. 
The other two are malic and citric acid. E 353 is intended for use as a stabilizer and is used to prevent the growth and precipitation of crystals of potassium bitartate and calcium tartrate in wine.
Tartaric acid is approved for use in red and white wines in the European Union, Argentina, Australia, Brazil, Chile, New Zealand, Norway, Paraguay, Uruguay, Russia, South Africa and Turkey.

E353 (Metatartaric acid) is produced by heating L-tartaric acid from naturally occurring sources, such as grapes, at 150-170 ° C at atmospheric or reduced pressure for less than an hour. 
This gives a colorless liquid which is cooled, dried and ground to an almost white powder. 
Deviations in production temperature, pressure and time allow manufacturers to control the degree of esterification in the final product.
Hydrolysis of E353 (Metatartaric acid) to tartaric acid in solution, the rate depending on both pH and time.
Metataric acid is used to precipitate excess calcium in wine production. 
This acid is found in wine, fruit juices and elsewhere.

Product Name    E353 (Metatartaric acid)
CAS No.: 39469-81-3
Formula: C8H8O10
Molecular Weight: 264.14300
PSA: 167.66000

E353 (Metatartaric acid)
2,2'-(3,6-Dioxo-1,4-dioxane-2,5-diyl)bis(2-hydroxyacetic acid)

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