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Metatartaric acid’s story began in a world obsessed with preservation and taste. Wine producers needed a solution for those stubborn tartrate crystals that spoiled the look of a fine bottle. Chemists, poking around the byproducts of natural tartaric acid, found that heating it triggered a transformation. Over the decades, French wineries and Southern European vintners drove early demand, mixing old-fashioned problem-solving with chemical innovation. The 20th century saw scientists experimenting in labs, studying the precise breakdown of tartaric acid, naming the new polymer “metatartaric acid” and publishing insight after insight in journals. As consumer tastes evolved and wine became a global business, manufacturers developed specialized grades, and international food additive standards started including metatartaric acid, giving it a recognized spot in the world’s food codes.
Metatartaric acid is not your everyday kitchen ingredient. The food industry knows it mostly as E353, a food additive. Its primary function shows up in the wine world, where it keeps dissolved tartrates from turning into shimmering crystals that look like shards of glass at the bottom of the bottle. That little bit of white powder, made by heating tartaric acid to shift its structure, makes bulk wine production friendlier to the eye—and keeps winemakers from fielding calls from worried drinkers. Outside fermentation tanks, the same acid finds occasional use in jams and candies where controlling crystal growth matters. European suppliers offer metatartaric powders with different solubility and granule sizes, depending on the needs of industrial processors.
Metatartaric acid starts as a white to yellowish powder, almost odorless, with just a hint of a tart taste if you try a taste test. Chemically, its formula ties back to tartaric acid, but the chains grow longer and the molecule’s branching picks up after heat treatment. It dissolves well in water, especially at modest warmth, but throw it in alcohol and things get trickier—low solubility slows it down. Unlike crystalline tartaric acid, metatartaric forms an amorphous structure, making it handy for stalling unwanted precipitation in organic solutions. Typical commercial powders stack up at about 6.2–6.7 pH (1% solution), and testing labs measure viscosity to judge purity and performance.
Boxes and containers label metatartaric acid most often as E353, but you’ll spot the full name or its French translation on products from Bordeaux to Australia. Regulatory requirements in Europe specify minimum solubility, residual tartaric acid content, degree of polymerization, and absence of contaminants like heavy metals, all spelled out in documentation accompanying each lot. Quality control relies on batch testing—infrared spectroscopy for chemical profile, loss on drying for moisture, and titration for acidity. Storage gets a lot of attention too: bottles need to seal tightly, and the product can't sit in high humidity or direct sun, since breakdown kicks in faster with bad storage.
Common practice to make metatartaric acid starts with natural tartaric acid, often from grape residues after pressing. The process sounds simple but demands attention: heating tartaric acid at temperatures between 150°C and 170°C sparks a dehydration reaction, causing groups to link up and form the larger molecule. The trick lies in timing and temperature control—running too hot or too long can cut into polymer performance or produce unwanted blackening. After cooling, the compacted mass gets ground into fine powder, then sifted to standardized granule size for industry use. Larger companies may further purify the product through filtration and vacuum drying to improve shelf life.
Once metatartaric acid has formed, chemical reactivity slows down compared to the parent tartaric acid, which means less risk of it breaking apart in solutions used for wine stabilization. Hydrolysis stands out as a vulnerability: extended time in water, high temperature, or acidic conditions will break down the polymer, nudging it back toward tartaric acid or smaller fragments. Laboratories sometimes modify the structure using careful pH adjustments or blending with other carboxylic acids to tweak the stabilization profile for specialized bottling runs. Some research teams have explored cross-linking or controlled partial hydrolysis to adjust shelf life and the timing of anti-crystal action in musts and wines.
Metatartaric acid wears plenty of labels depending on its source or geography. The wine industry often calls it “stabilisateur de tartre,” while chemical catalogues list it as E353, poly(tartaric acid), and metawin (a commercial trade name). Labels in various languages mirror local naming conventions, but the core function hardly varies.
Food-grade metatartaric acid comes with a file of safety data sheets (SDS) laying out everything from potential hazards to safe storage. Regulatory bodies such as EFSA in Europe and the FDA in the US set maximum allowable concentrations in food and drink—wines, for example, typically carry limits around 100 mg/l, depending on local rules. Handling instructions stress dry, well-ventilated working areas and personal protective gear for workers, especially during large-scale processing where airborne dust can irritate skin and lungs. No one wants to ingest pure powder, but field toxicology assessments point to negligible hazards at regulated concentrations.
The wine sector remains the biggest user of metatartaric acid. Barrel rooms and bottling plants add it to white and rosé wines to keep unsightly crystals from shocking consumers. Evidence from field trials demonstrates that younger wines, bottled early, benefit most from its action—crystal-free up to a year or so. Beyond the vineyard, some confectioners use it to block crystallization in fruit jams and soft sweets. Certain industrial processes rely on its weak chelation properties to stabilize solutions where other acidulants fall short, but these tend to be niche compared to the beverage world’s applications.
Laboratories continue to investigate the shelf life and stability of metatartaric acid under various bottling and storage conditions. Research has moved from simply describing the molecule’s properties to improving consistency among batches, especially as boutique and organic wines seek to minimize additives. Advances in analytical chemistry—chromatography, infrared spectroscopy, and real-time monitoring—let scientists pinpoint exactly how long metatartaric holds back crystal formation, and how its breakdown behaves in high-alcohol, high-acid, or oxygen-rich environments. There’s also steady experimentation around adopting grape skins and new plant sources to reduce waste and streamline the production process for sustainability.
Toxicology studies on metatartaric acid, run by academic teams and food safety authorities, focus on its metabolites and any lingering byproducts of manufacturing. Long-term animal studies at levels far above normal dietary intake return little evidence of chronic risk. Experts check for allergic reactions and check compatibility with food packaging materials—so far, findings support its status as a low-risk stabilizer when used as intended. Modern reviews continue to monitor for any unexpected effects, especially as wine consumption increases in new regions.
Looking down the road, demand for metatartaric acid will likely track closely with global wine trends. As the beverage market tilts toward cleaner labels, there’s growing pressure to stretch the shelf life of additives and further reduce any risk of residual byproducts. Smart packaging, rapid assay testing, and digital traceability tools are slowly finding their way into quality assurance routines. Teams in industrial chemistry are tinkering with modified variants that could offer even longer stabilization, possibly at lower doses, or faster breakdown under controlled conditions for waste management. As climate shifts push the wine industry to adapt, fine-tuning treatments like metatartaric acid will keep its spot as a handy problem solver, tucked away among the bottling and blending tools.
Metatartaric acid pops up most often in winemaking, a detail that sometimes surprises folks outside the industry. It comes from tartaric acid, which is naturally present in grapes. During fermentation and aging, wine can develop small crystals. These bits, “wine diamonds” or tartrate crystals, look like shards of glass in your bottle or glass. They don’t change the taste, but they can catch people off guard. Some might even think something’s gone wrong with the wine.
I grew up around small vineyards in California. Local winemakers worried about these crystals putting off casual drinkers. They wanted wine to look just as good as it tasted, especially with younger buyers coming in. That’s where metatartaric acid changes the game. It gets added to the wine before bottling to slow down crystal formation. It works by interfering with how potassium bitartrate settles out, keeping the wine clear for a longer time.
People buy with their eyes. Even when crystals cause no harm, most consumers dislike seeing strange stuff at the bottom of a wine bottle. Poor presentation can kill a sale faster than a bad review. Wineries can chill the wine to force crystals out early, but that means energy bills go up for cold stabilization. Some small wineries don’t have the budget for big cooling systems, so they prefer using metatartaric acid because it gives them a fighting chance in a crowded market.
In Europe, regulators give winemakers strict limits on additives. Metatartaric acid made the list of approved tools, but producers have to stay below set doses and watch stability over time. Even after using metatartaric acid, the effect fades as wine ages. That means its best use comes with wines designed for early drinking. I’ve watched friends run tastings for young fresh whites, like Sauvignon Blanc, where metatartaric acid lets them pour spotless glasses every time—no need for apologies about “harmless sediment.”
Food and wine additives always draw attention. People care about what winds up in their glass. According to scientific reviews, metatartaric acid breaks down into compounds already found in fruit and wine. The World Health Organization and European Food Safety Authority call it safe at current levels found in wine. I’ve checked ingredient lists in dozens of supermarket wines—few mention it, since the rules don’t force that label in the U.S. Yet many wineries using organic or “minimal intervention” methods skip it just to quiet any controversy and stick to traditional craft.
Winemakers face trade-offs every season. Metatartaric acid offers a quick solution for tartrate management, especially for affordable, crowd-pleasing bottles. Consumers worried about additives can seek out wines processed with cold stabilization or those that welcome some rustic, natural sediment as a sign of minimal processing. There’s no single right answer, but it pays for drinkers to learn the story behind the bottle. Connecting people to what’s in their glass builds trust, supports informed choices, and hopefully means more bottles get enjoyed to the last drop instead of judged by what’s floating at the bottom.
Metatartaric acid shows up mainly in the world of wine. It works as an additive to keep crystals from forming in the bottle or glass. These tartrate crystals don’t taste bad or hurt anyone, but people often think something has gone wrong with their wine if they notice them. Metatartaric acid deals with that. It's made by heating tartaric acid, a compound found naturally in grapes, so it feels like a fairly natural solution within the context of winemaking techniques.
Food safety authorities across the world have studied this additive. The European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA) looked closely at available studies and data. Both groups saw no harm in metatartaric acid at the levels used in foods and wine. Europe lists it as E353 and lets wineries use it in measured doses.
Research studies support those approvals. It breaks down in our gut just like tartaric acid, and the body handles it well. Studies in animals and a good amount of real-world use over decades show no short- or long-term effects from the small amounts added to wine. Metatartaric acid doesn’t build up in the body or interact with medications. For almost everyone, the safety record stands solid.
Having grown up with a winemaker in the family, I watched many debates around “natural” wine and whether additives belong in a bottle. I saw how customers react to seeing crystals in their glass – often confusion, sometimes alarm. Wineries often walk a tightrope: balancing tradition and customer comfort. Some purists will skip any additive, but larger producers want to avoid rejection over a harmless crystal.
The issue goes past science – it turns into trust. We put a lot of faith in labels, in the oversight from food safety agencies, and in winemakers to be transparent. Personally, I’d rather know what’s in my glass than drink in the dark. Safety reviews and real-life use back up metatartaric acid’s safety story, but everyone benefits from clear labeling and honest answers if they ask what’s in the bottle.
Some people want to avoid any food additive, no matter how mild. For those with allergies, metatartaric acid has not shown any evidence of causing problems, but some skeptics still have questions. If a person chooses organic or “low intervention” wines, they may prefer producers who skip additives of any kind.
Long-term trust in food additives depends on regular reviews. Researchers need to keep looking for any new problems, especially as winemaking techniques and additives evolve. Regulators could ask wineries to state more clearly what goes in a bottle. That kind of transparency might reduce some worries and help people make choices that fit their own values.
Anyone worried about additives in wine can look for bottles labeled as additive-free or produced with minimum intervention—these small-batch options usually spell out what is and isn’t in the glass. For most of us, the science doesn’t point to risk, and the proof comes from years of uneventful use. If anything ever changes about the safety profile, strong oversight will help catch it.
Being mindful about what we eat and drink never hurts. People have more access to information than ever. With clear scientific reviews, honest communication from producers, and ongoing oversight, everyone can enjoy their glass with more confidence.
Walk into any winery or food chemistry lab, and you’ll hear about tartaric acid and its cousin, metatartaric acid. Both turn up in discussions about wine, food processing, even some medications and candies. Here’s what I’ve learned after seeing both at work: they aren’t interchangeable, though they do show up on ingredient lists together. This really matters when you’re after a certain taste or stability in the final product.
Tartaric acid pops up in foods from grapes to bananas. In my kitchen, it adds a punchy sourness to jams and gives a stable foam when I’m whipping up egg whites. Commercial producers turn to it for consistency in wines—nobody wants wine crystals suddenly clouding their bottle at the dinner table. Tartaric acid is natural, water-soluble, and gives a clean, sharp flavor. It controls the pH, which matters for both food safety and taste. In winemaking, that acidity can help the wine age well and keeps microbes in check.
Metatartaric acid comes from tartaric acid, but it works differently. Heat it up, break its structure a bit, and you get a bigger molecule. The main job people give it: stopping those frustrating tartrate crystals from forming in bottled wine. In all honesty, those crystals don’t hurt you, but customers may return a bottle with “sediment.” Metatartaric acid steps in as a preventative shield, locking calcium and potassium away from each other so they can't make crystals.
I’ve worked with smaller wineries that fight winter’s chill. The cold pulls those crystals out of solution, and here metatartaric acid is the unsung hero. It buys the winemaker time—just enough to ensure wine sits clear on the shop shelf. Unlike tartaric acid, it doesn’t change the wine’s acidity or flavor profile. But here’s a catch: it breaks down slowly in the bottle, meaning it’s not a permanent solution. So if that bottle ages for years, expect those crystals back eventually.
Both acids score approvals as safe food additives around the globe. Winemakers lean on tartaric acid for its taste and preserving power, while bakers use it to boost leavening. I’ve seen metatartaric acid mentioned mainly in technical wine guides and almost never in a pastry recipe. It’s the preferred choice for sidestepping tartrate instability without blending or lowering the acidity.
Some smaller wine producers prefer chilling the wine to drop out crystals before bottling—a traditional practice, but costly. Others experiment with additives like CMC or gum arabic for crystal control. As sustainability pushes up the agenda, there’s room for more research on gentle, non-chemical stabilization. Right now, understanding how much tartaric or metatartaric acid to use, and for how long their effects last, feels essential for anyone who cares about quality in their glass or plate.
People want their food and drink to look inviting, with flavors that hold up over time. Knowing which acid to use can make the difference between a prized bottle and a returned one. My own experience says: neither acid solves every problem alone, but understanding the difference gets you a step closer to the result you want—whether you’re raising a toast or whipping up meringues.
People often hear about food additives and think of hard-to-pronounce names followed by a rush to Google. Metatartaric acid lands in that category. It isn't a word you see on every label, but it shows up in some familiar products. I’ve seen it pop up in wine labeling regulations, European ingredient lists, and food science discussions.
Winemaking follows old traditions but faces new challenges from climate changes and consumer expectations. Metatartaric acid enters the picture as a stabilizer. People who enjoy a glass of white or rosé now and then might not think about the crystals at the bottom of the bottle. Those are tartrate crystals, also called wine diamonds. They’re harmless but can throw off someone new to wine who mistakes them for glass or sediment.
Winemakers add metatartaric acid to stop these crystals from forming in the bottle. The acid works by interfering with tartaric acid’s tendency to crystallize as a wine gets colder. I’ve talked to winemakers in Europe who said meeting certain export standards often means using stabilizers like this. European Union wine laws specifically approve metatartaric acid for use in wines—up to 100 mg/L, according to the International Organisation of Vine and Wine regulations. You might taste a difference if stabilization goes wrong, but typically it ensures clarity and a smooth sip.
Metatartaric acid doesn't just hang around in vineyards. It sometimes helps in fruit juice processing, especially for grape juices. Similar to wine, juices that sit around can grow crystals that make the product look unfiltered or off. In large-scale juice production, keeping that shelf appeal matters. The acid supports preventing cloudiness or crystal formation, giving the juice a cleaner look on store shelves.
Some jams, jellies, or fruit preserves could contain metatartaric acid, usually in products that face challenges balancing sugar, pectin, and acid stability. Fruit prep manufacturers have used it to maintain the appearance of their products. I noticed that its use remains much less common compared to better-known acids like citric acid or tartaric acid itself.
One thing consumers have started asking for is clearer information about what's in their food. Regulators, including the European Food Safety Authority and the FDA, reviewed the safety of metatartaric acid and set strict limits. Approval means meeting evidence of safety, but people still want to know what goes into their products. Winemakers, for instance, often consider whether using another stabilizing method—cold stabilization, potassium bitartrate seeding—fits their philosophies and market needs.
For folks concerned about additives, tracking certification and ingredient lists helps. Some natural-leaning, low-intervention wineries choose to skip metatartaric acid altogether in favor of more traditional methods, even if it means a couple of tartrate crystals in the bottle. Knowing what works best depends on the balance between product appeal, tradition, and expectations for clarity and shelf life.
People keep looking for ways to blend food safety and food authenticity. I find it encouraging when producers listen to what their drinkers and eaters value. Clearer labeling, continued scientific review, and an eye on consumer trust serve everyone. The presence of metatartaric acid signals challenges in keeping products appealing without sacrificing quality or integrity. There's still room for both transparency and innovation in the foods and beverages people enjoy every day.
People encounter food additives every day, and metatartaric acid is one that pops up in products like wine and juices. Its job: stabilize and prevent crystals from showing up in your drink. There’s nothing fancy about this acid—it comes from tartaric acid, usually extracted from grapes. Some folks see it just as a behind-the-scenes helper in the beverage industry.
Regulators in the US and Europe looked close before letting it anywhere near a food label. Studies show that metatartaric acid breaks down to tartaric acid when it lands in the human gut. Tartaric acid itself is familiar to our bodies, since it’s already in many fruits, especially grapes and bananas.
Researchers dug into its safety over the years. The European Food Safety Authority (EFSA) decided that adding metatartaric acid in the small amounts found in wine and juice doesn’t cause harm in adults or children. The US Food and Drug Administration (FDA) has ruled much the same. Food agencies lean on studies with animals and real-world dietary data to check for any nasty surprises—liver damage, allergic reactions, or anything else. Reports so far come up empty on real risks when used the way the rules allow.
People sensitive to certain acids or already dealing with food allergies might look at any new additive with suspicion. Some additives become trouble if you swallow bucket-loads every day. Metatartaric acid falls into the low-risk category. Someone with kidney issues or unusual tartaric acid metabolism might want to avoid even the tiny amounts. That sort of reaction is rare. For everyone else, you’d have to drink wine by the gallon every day for weeks to reach a high-risk dose. After thirty years of living with these additives, I never once met anyone with a reliable story of metatartaric acid side effects traced back to normal food use.
If something’s bothering your stomach or head after your usual glass of wine or juice, a doctor or nutritionist helps sort out if an acid is to blame. Sometimes people point fingers at preservatives when the real problem comes from sulfites or histamines, both found in many wines.
Transparency about additives remains a hot topic. Folks want to know not just that a chemical is “safe,” but what long-term studies reveal and how common allergies happen. More research could always help, since populations can change and eating patterns shift. France lowered the allowed levels of metatartaric acid in wine out of caution, not because of new danger, but because people’s diets keep evolving. Better labeling, open science, and industry honesty build trust and cut the risk of someone unexpectedly running into trouble from additives.
I always read the ingredient list, even on a bottle of wine. For people who really care, organic producers and some winemakers stick to simpler, traditional methods without stabilizers—just grapes and time. Consumers drive these trends, asking questions and sharing their experiences. That keeps both food makers and regulators on their toes.
| Names | |
| Preferred IUPAC name | 2-hydroxy-3-carboxypropanoic acid |
| Other names |
E 353 Tannins Metatartarsäure Acidum metatartaricum tartaric acid anhydride |
| Pronunciation | /ˌmɛtəˌtɑːˈtærɪk ˈæsɪd/ |
| Preferred IUPAC name | 2,3-Dihydroxybutanedioic acid oligomer |
| Other names |
E353 Metatartaric acid Metatartárico Acide métatartarique Ácido metatartárico |
| Pronunciation | /ˌmɛtəˌtɑːˈtɑːrɪk ˈæsɪd/ |
| Identifiers | |
| CAS Number | 84992-55-0 |
| Beilstein Reference | 17118 |
| ChEBI | CHEBI:5986 |
| ChEMBL | CHEMBL1207321 |
| ChemSpider | 16218771 |
| DrugBank | DB16582 |
| ECHA InfoCard | ECHA InfoCard: 03b3f097-dbd3-4a39-be39-78bdb4b86d01 |
| EC Number | E353 |
| Gmelin Reference | 1276155 |
| KEGG | C18670 |
| MeSH | D019329 |
| PubChem CID | 163208 |
| RTECS number | WK5690000 |
| UNII | 93MCE12V9Y |
| UN number | UN2586 |
| CompTox Dashboard (EPA) | DTXSID7046798 |
| CAS Number | 42553-20-4 |
| Beilstein Reference | 3587042 |
| ChEBI | CHEBI:131747 |
| ChEMBL | CHEMBL514172 |
| ChemSpider | 165658 |
| DrugBank | DB13875 |
| ECHA InfoCard | ECHA InfoCard: 03bb76be-0989-42cb-bca8-f900c08e197c |
| EC Number | E353 |
| Gmelin Reference | 89750 |
| KEGG | C18610 |
| MeSH | D017358 |
| PubChem CID | 123456 |
| RTECS number | WM5450000 |
| UNII | 96K14705KJ |
| UN number | UN2586 |
| Properties | |
| Chemical formula | C4H6O6 |
| Molar mass | 226.18 g/mol |
| Appearance | White or slightly yellowish powder |
| Odor | Odorless |
| Density | 1.54 g/cm³ |
| Solubility in water | Soluble |
| log P | -2.98 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 3.1 |
| Basicity (pKb) | 11.10 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Dipole moment | 3.77 D |
| Chemical formula | C8H10O7 |
| Molar mass | 206.18 g/mol |
| Appearance | White powder |
| Odor | Odorless |
| Density | 1.6 g/cm³ |
| Solubility in water | Soluble |
| log P | -1.5 |
| Vapor pressure | Negligible |
| Acidity (pKa) | 2.90 |
| Basicity (pKb) | 7.14 |
| Dipole moment | 2.79 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | Std molar entropy (S⦵298) of Metatartaric Acid: 216 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1176.1 kJ/mol |
| Std molar entropy (S⦵298) | 200 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1178.7 kJ/mol |
| Pharmacology | |
| ATC code | E353 |
| ATC code | A01AD11 |
| Hazards | |
| Main hazards | May cause eye, skin, and respiratory tract irritation. |
| GHS labelling | GHS07, Warning, H319 |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | Precautionary statements for Metatartaric Acid: "P264, P270, P305+P351+P338, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | 2-1-0 |
| Flash point | > 199.6°F |
| Lethal dose or concentration | LD50 (oral, rat): >2000 mg/kg |
| LD50 (median dose) | LD50 (median dose) of Metatartaric Acid: "LD50 (rat, oral) > 2000 mg/kg |
| NIOSH | NA9300000 |
| REL (Recommended) | 100 mg/L |
| IDLH (Immediate danger) | Not established |
| Main hazards | May cause eye, skin, and respiratory tract irritation. |
| GHS labelling | GHS07, Warning, H319 |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | H319: Causes serious eye irritation. |
| Precautionary statements | Precautionary statements: P264, P270, P301+P312, P330, P501 |
| NFPA 704 (fire diamond) | 2-1-0 |
| Explosive limits | Not explosive |
| Lethal dose or concentration | LD50 (oral, rat): 2,300 mg/kg |
| LD50 (median dose) | LD50 (median dose): Rat oral 4800 mg/kg |
| NIOSH | WX8750000 |
| PEL (Permissible) | 200 mg/l |
| REL (Recommended) | 100 mg/L |
| Related compounds | |
| Related compounds |
Tartaric acid Potassium bitartrate Sodium tartrate |
| Related compounds |
Tartaric acid Potassium bitartrate Potassium tartrate Sodium tartrate |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
