Calcium Tartrate

Calcium Tartrate


The waste of wine lees distillation ( borlanda)is started to the detartarization process from which we obtain Calcium Tartrate.

The de-alcholized wine lees, through a chemical reaction which involves as reagents calcium carbonate and calcium chloride, allows the precipitation of potassium bitartrate to obtain Calcium Tartrate. They are concentrated and separated from bittern through centrifuges and hydro cyclones.

This first step for the production of Calcium Tartrate undergoes a drying process to avoid that organic substances decompose, after the drying step it is stored in dedicated silos waiting to be used for the production of Natural Tartaric Acid.

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Distillerie Mazzari S.p.A. - Via Giardino, 6 - 48020 Sant'Agata sul Santerno (RA) Italy
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