Calcium tartrate
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| Template:Longitem | 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 | Template:Chembox CalcTemperatures |
| Template:Longitem | d or l rhombic dl triclinic |
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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.[4] 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.