Tarts

The text form for parameters uses white space or commas to separate the fields (columns) of the parameter tiles. They can be read by ordinary text editors, w ord processors, etc. In the text form, param eters are easy to m odify but not easy to com pare, stn dy, etc. Many database program s are capable of reading column s of text as a database, h owever. Wh ile spreadsheets are n ot. per se, databases, they can be useful for examining parameter sets. Microsoft Excel, for example, can read the text form of a param eter file and pn t the data in a form easily manipulated as a matrix or a database. The text form of parameters are stored, by default only, in Tart files. 

Wine and Must Hydrometer. This instrument has three scales. One scale shows readings of 0° to 15° Brix for sugar (see Brix Hydrometer above) another scale from 0° to 15° Tralle is used for sweet wines to indicate the percentage of alcohol by volume and a third scale from 0° to 20° Tralle is used for tart wines to indicate the percentage of alcohol by volume. 

Acid content calculated as tartaric acid is about 6—7 g/L for best flavor and stabiUty. It is higher for tart low Brix musts and less important for sweet high Brix musts. High acid levels coiacide with a higher level of the second acid of grapes, malic acid. 

In addition to alcohoHc fermentation, a malolactic fermentation by certain desirable strains of lactic acid bacteria needs to be considered. Occasionally, wild strains produce off-flavors. Malolactic fermentation is desirable in many red table wines for increased stabiUty, more complex flavor, and sometimes for decreased acidity. Selected strains are often added toward the end of alcohoHc fermentation. AH the malic acid present is converted into lactic acid, with the resultant decrease of acidity and Hberation of carbon dioxide. Obviously this has more effect on the acidity the more malic acid is present, and this is the case in wine from underripe, too-tart grapes. Once malolactic fermentation has occurred, it does not recur unless another susceptible wine is blended. 

Citric acid is used in carbonated beverages to provide tartness, modify and enhance flavors, and chelate trace metals. It is often added to jams and jellies to control pH and provide tartness. It is used in cured and freeze-dried meat products to protect the amino acids (qv) and improve water retention. Bakers use it to improve the flavor of fmit fillings in baked goods. Because citric acid is a good chelator for trace metals, it is used as an antioxidant synergist in fats and oils, and as a preservative in frozen fish and shellfish (7) (see Antioxidaisits). 

Sherbets have a low fat content (1—2%), low milk soHds (2—5%), and a sweet but tart flavor. Ice cream mix and water ice can be mixed to obtain a sherbet. The overmn in making sherbets is about 40—60%. 

S. Coffey, ed., Kodd s Chemistry of Carbon Compounds, 2nd ed., Vol. Ill, Tart A., Aromatic Compounds, Elsevier Publishing Company, New York, 1971, p. 23. 

Acidulants. Acidulants give the beverage a tart or sour flavor, adjust pH to faciUtate the function of ben2oate as a preservative, reduce microbiological susceptibiUty, and act as a catalyst for the hydrolytic inversion process in sucrose sweetened beverages. The primary carbonated beverage acidulants are phosphoric acid [7664-38-2] and citric acid [77-92-9]. Other acidulants include ascorbic, tartaric, malic, and adipic acid (Table 2). 

Citric acid is utilized in a large variety of food and industrial appHcations because of its unique combination of properties. It is used as an acid to adjust pH, a buffer to control or maintain pH, a chelator to form stable complexes with multivalent metal ions, and a dispersing agent to stabilize emulsions and other multiphase systems (see Dispersants). In addition, it has a pleasant, clean, tart taste making it useful in food and beverage products. 

Jams, Jellies, and Preserves. Citric acid is used in jams and jeUies to provide tartness and to adjust the product pH for optimum gelation... 

Candy. Citric acid is added in candy for tartness (54,55). To suppress the inversion of sucrose, it should be added after the cook, at levels from 0.5 to 2.0%. The pH of pectin gel candies is adjusted with citric acid for maximum gel strength. 

Confections and Desserts. Citric acid and sodium citrate are utilized in the confection industry to optimize gel-setting characteristics, provide tartness, and enhance flavor. 

J. J. Mooney, C. E. Thompson, and J. C. Dettiing, Three-Way Conversion Catalysts—Tart of the New Emission Control System, SAE 770365, Society of Automotive Engineers, Warrendale, Pa., 1977. 

File follmMiii t.ible shores the inihieiucs of tempc latnie on the spec ifii lotation of an. upieoiis soliilioil c ont.iinin . jnjp.nus of tart.n it. ic id m 100 c. c. 

By far the greatest consumption of pure aqueous phosphoric acid is in the preparation of various salts for use in the food, detergent and tooth-paste industries (p. 524). When highly diluted the free acid is non-toxic and devoid of odour, and is extensively used to impart the sour or tart taste to many soft drinks ( carbonated beverages ) such as the various colas ( 0,05% H3PO4, pH 2,3), root beers ( 0.01% H3PO4, pH 5,0), and sarsaparilla ( 0.01% H3PO4, pH 4.5). 

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