Novarina

"Novarina Srl has been producing tartaric salts for over a century. The tartaric salts derive from the encrustations that the wine leaves in the barrels and tanks where the alcoholic fermentation process takes place. These incrustations (called barrel tartar) are formed by potassium bitartrate and calcium tartrate with a small amount of other impurities (tannates, polyphenols, etc.). By dissolving the barrel tartar in acids or bases, it is possible to obtain the various salts of tartaric acid, namely the Seignette salt (also known as Rochelle salt), Sodium Tartrate, Potassium Bitartrate (also known as Cremore di Tartarus) and others. Until a few years ago, the tartaric salts produced in this way were called Natural, to distinguish them from those of synthetic origin (derived from petroleum) called racemates. This distinction is not only theoretical, but it reflects the actual difference in the arrangement of the atoms in space within the molecule as well as the shape of the crystals itself. (the natural product can be easily distinguished from the racemic by polarimetric analysis). Salts of synthetic origin (those that have names preceded by DL or the +/- symbol) according to European laws cannot be used in food and pharmaceutical products (USP, BP, etc.), this means that they must be used exclusively salts of natural origin. Since the end of 1990, synthetic tartaric salts have been available on the market that appear identical to those of natural origin, including the arrangement of the atoms in space within the molecule, these are also called Natural although they are derived from petroleum by means of a process of synthesis by means of fermentation. In some countries the law requires the wine industry to use only tartaric acid and salts that have been derived from the wine industry itself. So much so that today the ""natural"" salts are further differentiated into: natural obtained by synthesis through fermentation (derived from the oil industry) and natural of wine origin (naturally synthesized by the vine during the ripening of the grapes). The chemical difference between the two products is very difficult to verify even with state-of-the-art tools."