Translation of "DL tartaric acid " (English → French) :

DL tartaric acid | racemic acid | racemic tartaric acid

(2R,3R)-(+)-tartaric acid | (2R,3R)-2,3-dihydroxysuccinic acid | L-(+)-tartaric acid | L-tartaric acid

2-hydroxypropanoic acid [ lactic acid | alpha-hydroxypropionic acid | milk acid | acetonic acid | ethylidenelactic acid | 1-hydroxyethanecarboxylic acid | 2-hydroxypropionic acid | DL-lactic acid ]

tartaric acid [ dihydroxysuccinic acid | 2,3-dihydroxybutanedioic acid | dioxysuccinic acid ]

mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids | E472e [Abbr.]

mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids [ E 472e ]

Natural tartaric acid

tartaric acid esters of mono- and diglycerides of fatty acids [ E 472d ]

mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids [ E 472f ]

Argols and Tartaric Acid Committee

Use of DL tartaric acid, also called racemic acid, or of its neutral salt of potassium, for precipitating excess calcium

...de // Calcium phytate // DL tartaric acid // Appendix 6 // Requirements for dimethyldicarbonate // Appendix 7 // Requirements for electrodialysis treatment // Appendix 8 // Requirements for urease // Appendix 9 // Requirements for pieces of oak wood // Appendix 10 // Requirements for the partial dealcoholisation of wine // Appendix 11 // Requirements for treatment with PVI/PVP copolymers // Appendix 12 // Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine // THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES // Increase in the maximum total sulphur dioxide content where the climate conditions ...[+++]make this necessary // THE MAXIMUM VOLATILE ACID CONTENT OF WINES // LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES // List of vine varieties grapes of which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines with a protected designation of origin // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION // The list of liqueur wines with a protected designation of origin whose production involves special rules // List of varieties that may be used to produce liqueur wines with a protected designation of origin that bear the specific, traditional terms ‘vino dulce natural’, ‘vino dolce naturale’, ‘vinho doce natural’ and ‘οινος γλυκυς φυσικος’ // SPECIAL COMMUNITY ANALYSIS METHODS // CORRELATION TABLE REFERRED TO IN THE SECOND PARAGRAPH OF ARTICLE 16 ...

DL-tartaric acid, the use of which is provided for in point 3(s) of Annex IV to Regulation (EC) No 1493/1999, may be used only under the supervision of an oenologist or technician officially approved by the authorities of the Member State in whose territory the process is carried out, the extent of whose responsibility shall be fixed, if necessary, by the Member State concerned.

(s) use of DL tartaric acid, also called racemic acid, or of its neutral salt of potassium, subject to conditions to be laid down, for precipitating excess calcium;