During the winemaking process, tartaric acid largely precipitates in the form of tartar. During fermentation, the acid crystallizes on the lees, pomace, tannins, and pigments. Tartaric acid plays an important role in wine. On one hand, a high acid content positively influences the chemical stability of the wine, meaning that the wine has a better aging potential. On the other hand, a high acid content supports the color of the wine. Dr. Hermann Rasch describes the production of tartaric acid in this volume from 1897, illustrated with text figures. Reprint of the original edition from 1897.