CALCIUM-FORTIFIED, GRAPE-BASED PRODUCTS AND METHODS FOR MAKING THEM

摘要

Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mixed with the adjusted precursor to make the fortified product. The compound may be calcium gluconate, a variety of other compounds or mixtures thereof. The fortified product, when stored at approximately 70 DEG F, may remain essentially free of tartrate precipitate for at least sixteen weeks. The fortified, tartaric acid-containing products processed by the disclosed methods.