Calcium tartrate

Calcium tartrate
Names
	IUPAC name 2,3-Dihydroxybutanedioic acid calcium salt
Identifiers
CAS Number	3164-34-9 (anhydrous) ; 5892-21-7 (tetrahydrate);
3D model (JSmol)	Interactive image;
ChemSpider	10606089 ;
ECHA InfoCard	100.019.656
EC Number	221-621-5;
E number	E354 (antioxidants, ...)
PubChem CID	13725892;
UNII	O6I5B26XA7 (anhydrous) ;
CompTox Dashboard (EPA)	DTXSID50883961 ;
	InChI 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 Key: GUPPESBEIQALOS-UHFFFAOYSA-L ; 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;
	SMILES [Ca+2].O=C([O-])C(O)C(O)C([O-])=O;
Properties
Chemical formula	CaC4H4O6
Molar mass	190.16484 g/mol (anhydrous); 260.21 g/mol (tetrahydrate)
Appearance	hygroscopic white powder; or colorless crystals
Density	1.817 g/cm3 (tetrahydrate)
Melting point	tetrahydrate decomposes at 160 °C; anhydrous decomposes at 650 °C
Solubility in water	0.037 g/100 ml (0 °C) 0.2 g/100 ml (85 °C)
Structure
Crystal structure	d or l rhombic; dl triclinic
Hazards
Safety data sheet (SDS)	Calcium tartrate
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	(what is ?)
	Infobox references

Calcium tartrate, exactly calcium L-tartrate, is a byproduct of the wine industry, prepared from wine fermentation dregs.^[1]^[2]^[3] It is the calcium salt of L-tartaric acid, an acid most commonly found in grapes. Its solubility decreases with lower temperature, which results in the forming of whitish (in red wine often reddish) crystalline clusters as it precipitates. As E number E354, it finds use as a food preservative and acidity regulator. Like tartaric acid, calcium tartrate has two asymmetric carbons, hence it has two chiral isomers and a non-chiral isomer (meso-form). Most calcium tartrate of biological origin is the chiral levorotatory (–) isomer.

References[]

^ 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.
^ Roeber, Eugene Franz; Parmelee, Howard Coon (1915). Metallurgical & Chemical Engineering. Electrochemical Publishing Company. p. 616.
^ 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.

This article about an organic compound is a stub. You can help Wikipedia by .

[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.

[1]

[2]

[3]