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Calcium tartrate

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Calcium tartrate
Names
IUPAC name
2,3-Dihydroxybutanedioic acid calcium salt
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard100.019.656Edit this at Wikidata
EC Number
  • 221-621-5
E numberE354(antioxidants, ...)
UNII
  • InChI=1S/C4H6O6.Ca/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+2/p-2 checkY
    Key: GUPPESBEIQALOS-UHFFFAOYSA-L checkY
  • InChI=1/C4H6O6.Ca/c5-1(3(7)8)2(6)4(9)10;/h1-2,5-6H,(H,7,8)(H,9,10);/q;+2/p-2
    Key: GUPPESBEIQALOS-NUQVWONBAP
  • [Ca+2].O=C([O-])C(O)C(O)C([O-])=O
Properties
CaC4H4O6
Molar mass190.16484 g/mol (anhydrous)
260.21 g/mol (tetrahydrate)
Appearancehygroscopic white powder
or colorless crystals
Density1.817 g/cm3 (tetrahydrate)
Melting pointtetrahydrate decomposes at 160 °C
anhydrous decomposes at 650 °C
0.037 g/100 ml (0 °C) 0.2 g/100 ml (85 °C)
Structure
d orlrhombic
dltriclinic
Hazards
Safety data sheet (SDS)Calcium tartrate
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)
Chemical compound

Calcium tartrate, exactlycalciumL-tartrate, is a byproduct of thewine industry, prepared from winefermentation dregs.[1][2][3] It is thecalciumsalt ofL-tartaric acid, an acid most commonly found ingrapes.[4] Itssolubility decreases with lower temperature, which results in the forming of whitish (in red wine often reddish) crystalline clusters as it precipitates. AsE numberE354, it finds use as afood preservative andacidity regulator. Liketartaric acid, calcium tartrate has two asymmetric carbons, hence it has twochiralisomers and a non-chiral isomer (meso-form). Most calcium tartrate of biological origin is the chiral levorotatory (–) isomer.

References

[edit]
  1. ^Zoecklein, Bruce; Fugelsang, Kenneth C.; Gump, Barry H.; Nury, Fred S. (2013-11-09).Wine Analysis and Production. Springer Science & Business Media. p. 228.ISBN 978-1-4757-6967-8.
  2. ^Roeber, Eugene Franz; Parmelee, Howard Coon (1915).Metallurgical & Chemical Engineering. Electrochemical Publishing Company. p. 616.
  3. ^Ribéreau-Gayon, Pascal; Glories, Yves; Maujean, Alain; Dubourdieu, Denis (2006-05-01).Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments. John Wiley & Sons. pp. 39–40.ISBN 978-0-470-01038-9.
  4. ^"Calcium tartrate".InXight Drugs. National Center for Advancing Translational Sciences.


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