Tartaric acid is an organic compound widely used in various industries, including food, pharmaceutical, and technical sectors. There are two different production processes for tartaric acid: extraction from by-products of the wine industry and synthesis from a by-product of petroleum cracking, maleic anhydride. This article explores the differences between these two types of tartaric acid, delving into their origins, characteristics, and applications.

Origin and Production of Natural vs. Synthetic Tartaric Acid

Natural tartaric acid is extracted directly from natural sources, particularly from residues of winemaking. This process involves the extraction of a product already synthesized in nature during the grape ripening process.

Synthetic tartaric acid, on the other hand, is produced through industrial synthesis processes using petroleum-derived molecules. This method involves the use of catalysts and other substances to obtain a product that, despite having the same formula as the natural one, has a completely different origin.

Inside the Molecules: Characteristics of the Two Products

From a chemical perspective, the molecules of natural and synthetic tartaric acid are identical. Both exhibit the same chemical and physical properties, making it difficult to distinguish them without advanced analysis.

To be marketed, both types of tartaric acid must meet strict purity standards, which are still primarily based on the natural product’s production. European and American regulations do not make significant distinctions between the two variants, allowing their use in many industries, provided they meet current purity requirements.

Natural vs. Synthetic: Applications in Different Sectors

Natural tartaric acid is widely preferred in the food and pharmaceutical industries due to its natural origin. It is used as an additive in wine, where it enhances the taste and stability of the product. Additionally, its natural origin is seen as an added value in terms of sustainability and ethics.

Synthetic tartaric acid is mainly used in technical and industrial applications, such as in construction, where it serves as a setting retardant for plaster. In these applications, the differences between natural and synthetic tartaric acid are negligible, making the latter a cost-effective choice.

Natural and Synthetic Tartaric Acid: How to Distinguish Them

Currently, distinguishing between natural and synthetic tartaric acid requires advanced analysis, particularly isotopic analysis. These techniques can identify differences in the isotopic characteristics of carbon and oxygen, thus determining the molecule’s origin.

From Saturday, December 7, until Christmas, a Temporary Shop will open at Via Torricelli 7/a, offering direct sales of Sirio Naturally diVine products—a line of natural cosmetics made in Faenza by the Randi Group, an international company headquartered in Faenza.

Antioxidant Polyphenols: The Secret Behind Sirio’s International Success in Face and Body Care

Designed for facial care or the whole body, Sirio cosmetics are crafted using natural ingredients and harnessing the beneficial properties of grapes. From key extracts like antioxidant polyphenols and active compounds that stimulate collagen production and promote cell renewal, the products are tailored to enhance skin health.

The Temporary Shop will be open Tuesday to Sunday, from 8:30 AM to 12:30 PM (Saturday and Sunday opening at 9:30 AM) and from 4:30 PM to 7:30 PM. Visitors can explore and purchase the complete line of face and body care products and create personalized gift packages for the holiday season. Additionally, the shop will feature a corner dedicated to Uvoilà, the Randi Group’s food brand.

Giovanni Nati (Randi Group): “An Initiative to Connect Our Natural Products with the Local Community”

Giovanni Nati, third-generation family member and part of the Randi Group’s management team, shared his thoughts: “We are delighted to return for the second year with our product in the heart of the city. Last year’s experience was very positive—we met many people interested in the beneficial properties of grape-derived active ingredients, which are still not widely known but are incredibly valuable for skincare. For us, as a local production company, it’s an honor to present ourselves to the citizens with a product that is gaining international recognition. Moreover, participating in and contributing to the city center’s vibrancy during the Christmas season is one of the responsibilities we believe we must embrace as a company, especially toward a territory in which we continue to invest and believe.”

Every Saturday Until Christmas: A Collaboration with Local Wineries, Starting December 7 with Cantina Ancarani

During the Temporary Shop period, there’s a double focus on grape products: every Saturday, visitors can participate in wine-tasting events hosted within the shop. The first event is on Saturday, December 7, from 5 PM to 8 PM, featuring Cantina Ancarani. On the following Saturdays, December 14 and 21, different wineries will take turns showcasing their offerings in the shop.

Randi Group in Faenza: Over 50 Years of Grape By-Product Valorization

Sirio Naturally diVine is a brand of the Randi Group, which has been operating in Faenza for over 50 years and has branches in Australia, Argentina, the United States, and Spain. Specializing in the processing of by-products from the wine industry, the Randi Group has recently developed product lines for direct consumer sales. These lines are based on the same principles that have guided the company since its inception: a focus on raw materials and the use of natural processes.

The grape pomace and lees represent a fundamental element for the RANDI Group, serving as the raw material for the production of various products such as tartaric acid, ethyl alcohol, grape seed oil, bio-pellet, and other sustainable solutions. The progress of the harvest is therefore crucial to ensure an adequate supply of high-quality raw materials. As the 2024 harvest comes to a close, it is essential to understand how climatic conditions and weather phenomena have influenced the grape harvest in Italy and Europe, and consequently, the availability of by-products.

General Progress of the 2024 Harvest in Italy

The 2024 harvest in Italy has been marked by some peculiarities due to extreme weather conditions. After a period characterized by very high temperatures and prolonged droughts, the grape harvest began earlier than usual, especially in southern regions, where some areas started as early as July. This early start was driven by higher-than-average spring temperatures, which led to early vine flowering. The situation is more critical in Sicily, where the prolonged drought has led to a reduction in the harvest, with estimates suggesting up to 70% less yield compared to the average of recent years.

Despite the climatic challenges, the outlook for grape quality is positive. Regions like Tuscany have experienced an excellent harvest, thanks also to the water reserves accumulated during the winter and spring, which helped the vines better withstand the summer heat. Overall, while northern Italy faced storms and hail, the south experienced a dry season but with healthy grapes almost everywhere.

2024 Harvest Situation in Emilia-Romagna

In Emilia-Romagna, the 2024 harvest started early, in line with the national trend, due to an exceptionally hot and dry summer. This region, known for its production of high-quality wines, was affected by extreme weather conditions, with high temperatures bringing the grape harvest forward to the beginning of August. However, despite these factors, the outlook is positive in terms of quantity, with an estimated 10% increase over last year. Some challenges remain on the phytosanitary front, but the region is hopeful to overcome them and maintain a high grape quality.

The 2024 Harvest in Europe

Elsewhere in Europe, the 2024 harvest has also been influenced by particular weather conditions. In France, the harvest started later than in recent years due to heavy spring rains, followed by a hot summer that accelerated the grape ripening process. In Spain, wine regions faced similar conditions, with periods of intense heat and drought affecting the quantity of the harvest, though without significantly compromising grape quality.

The European climate situation has highlighted the growing challenges that winemakers must face in the context of climate change, making planning and managing the harvest even more crucial to ensure the quality and quantity of the grapes collected.

In the pursuit of eco-friendly and efficient heating solutions, Randi Group presents ENOPellet, a high–quality biopellet made from grape seeds, known for its high calorific value and exceptional performance in both domestic and professional contexts.

What is ENOPellet by Randi Group?

ENOPellet stands out as an innovative heating solution produced by Randi Group using grape seed waste generated during the pressing process, unlike conventional wood pellets.

Key Features and Benefits of ENOPellet

High Calorific Value

ENOPellet boasts an extraordinarily high calorific value (PCI >5.3 KW/Kg), offering superior thermal efficiency compared to traditional wood pellets. This characteristic makes it an ideal choice for efficiently heating residential and commercial spaces.

Clean Combustion

Thanks to its natural composition and absence of chemical additives, ENOPellet burns cleanly, minimizing emissions and contributing to a healthier indoor environment.

Cost-Efficiency

An exceptional energy yield translates into significant economic savings for consumers, reducing fuel consumption and operational expenses associated with heating systems.

Versatility

Whether for heating homes, offices, or industrial facilities, ENOPellet offers versatile applications, meeting diverse heating needs with consistent performance and reliability.

Environmental Sustainability

An attitude that is in the company’s DNA: by repurposing grape seed waste into a valuable energy resource, ENOPellet embodies Randi Group’s commitment to environmental sustainability, contributing to the circular economy and reducing carbon footprint.

Why Choose ENOPellet?

Exceptional Performance

The high energy efficiency and clean combustion of ENOPellet make it the preferred choice for discerning consumers seeking reliable heating solutions with minimal environmental impact.

Reliability and Consistency

From the company’s long experience of excellence and innovation comes a product that guarantees consistent quality and performance, ensuring uninterrupted warmth and comfort throughout the heating season.

Sustainable Heating

By opting for ENOPellet, consumers not only enjoy efficient heating but also actively participate in sustainable practices, supporting waste reduction and promoting renewable energy sources.

A cutting-edge solution in the field of sustainable heating, ENOPellet by Randi Group offers high performance and reliability with a keen eye on environmental responsibility.

Tartaric acid is an organic compound that exists as a white crystalline solid, odorless and tasteless. It is one of the most common acids found naturally in fruits, especially in grapes, and is used in various industrial, pharmaceutical, and food applications.

Tartaric acid as a food additive and in pharmaceuticals

In the food industry, tartaric acid is often used as an additive in the production of foods and beverages, including wine, soft drinks, candies, and ice cream. It is also used as a leavening agent in the production of baked goods such as cakes and cookies. Additionally, tartaric acid is an important ingredient in the production of shaving creams and hair care products.

In addition to its applications in the food industry, tartaric acid is also used in the pharmaceutical field as a buffering agent to regulate the pH of medicinal solutions. It is also used as a chelating agent for the removal of heavy metals from the blood and as a component in some antioxidant products.

The chemistry of tartaric acid and its antioxidant properties

Tartaric acid has two isomeric forms, known as L-tartaric acid and D-tartaric acid. These two forms have the same chemical properties but differ in their spatial arrangement of atoms. L-tartaric acid is the most common type found in nature, while D-tartaric acid is produced artificially.

Tartaric acid has been widely studied for its chemical and physical properties, as well as its role in biology. It has been shown that tartaric acid has antioxidant properties and can help reduce cellular damage caused by free radicals. Additionally, tartaric acid has been used in X-ray crystallography studies to determine the molecular structure of proteins and other macromolecules.

In summary, tartaric acid is an important organic compound with numerous industrial, food, and pharmaceutical applications.

From a small local business to an international group. It was 1968 when our founder, Giovanni Randi, began to give new value to grape by-products, becoming year after year a reference point in the tartaric industry, standing out for the use of 100% natural processes and a strong focus on customer relationships and respect.

Since then, over 50 years have passed. The small company has become the Randi Group, a solid international reality with offices in Italy, Australia, Spain, the United States, and Argentina, confirming the group’s international vocation and the constant tension towards growth and presence in international markets. Randi Group now has six production centers and over 150 employees.

Giovanni Randi S.p.a and Villapana S.p.A: the main production sites

Giovanni Randi S.p.a. and Villapana S.p.a are located in Faenza, Italy, and are the main sites of the group for the production and commercialization of tartaric acid, cream of tartar, ethanol, and grape seed oil. In recent years, Villapana has also specialized in the production of enopellets and products for cosmetics and cooking aimed directly at private customers.

Australian Tartaric Products: the Australian production hub

Australian Tartaric Products (ATP) was founded in 1991 by Giovanni Randi. ATP’s production plant is located in Colignan, near Mildura, in the state of Victoria, Australia, and specializes in the production of tartaric acid and its salts. Thanks to its experience, the company has gained a leading role in the production and trade of natural tartaric acid in Australia. Here, the company also produces ethanol for food use, focusing exclusively on the production of natural products. Thanks to its attention to quality and sustainable production, ATP has become a reference point in the tartaric acid, its derivatives, and ethanol production sector in Australia. Its production of natural tartaric acid, mainly used in the food and pharmaceutical industries, is appreciated for its purity and its ability to improve the quality of the products to which it is added.

Randi Group recently acquired La Alcoholera de la Rioja in Spain

In December 2021, the Italian group Randi Group acquired the entire company La Alcoholera de la Rioja in Spain, where it had already been present since the 1990s. For 89 years, the company has been producing alcohol, tartrates, grape seeds, biomass, and distillates from the by-products of the wine industry. From January 2022, the company has embarked on a new phase with a new commercial identity.

United States and Argentina: Randi’s presence in the Americas

Faencal Tartaric Products is located in Fresno, California (USA) and is mainly active in the production of cream of tartar. The company has been part of Randi Group since 1992.

Tecnotar S.A. is located in Santa Rosa, in the Mendoza region of Argentina. It became part of Randi Group with its foundation in 1996.

Based on data reported by OIV (International Organisation of Vine and Wine), the estimated production of wine in 2020 is around 253,9-262,2 Mio hl, with an increase of 1% with respect to 2019. After the excessive production recorded in 2018, the production volume is still below average.

In the European Union, the weather conditions favoured the growth of the crop in 2020, but the measures taken at government level have reduced the volume of crops, trying to reduce the negative consequences of the pandemic on the market. The estimated production volume of wine is approximately 159 Mio hl (higher than 2019).

The three main producers of wine (Italy, France and Spain) have recorded different production data. In Italy a 1% decrease has been recorded, with respect to 2019, while France and Spain have recorded a decrease of 4% and 11% respectively.

As far as Germany, Hungary and Austria are concerned, an increase has been recorded, while Portugal has remained stable. In Romania and Greece, instead, the production volume has decreased.

It can be observed how European Union has recorded an overall increase in the production of wine, apart from some slight decreases which range from 1% to 7%.

In countries outside the EU the situation is different, as an overall decrease has been recorded. As far as United States are concerned, data are not available yet, as they are waiting to have more information on the damages caused by the fires in the regions of Napa and Sonoma. According to the first estimates a production increase of 1%, with respect to 2019, is predicted.

In the southern hemisphere a sharp drop in wine production has been recorded, compared to 2019.

In south America, because of the unfavourable weather conditions, Argentina and Chile are mostly affected by the production decrease, recording a fall of 17% and 13% respectively.

In Brazil the production volume is in line with the previous year, but it is decreasing by 15% compared to the last five-year average.

Australia, with a production volume of 10,6 Mio hl, too has recorded a decrease of 11% with respect to 2019 and of 16% with respect to the last five-year average. This could be caused by the adverse weather conditions, characterized by drought and fires. In fact, the contaminants of the smoke have compromised part of the crop.

In New Zealand, instead, the trend is in the opposite direction, as the increase amounts to 11% compared to 2019.

ITALY IN DETAIL

According to Corriere Vinicolo, in Italy the estimated production volume amounts to 46,6 Mio hl of wine and must (-2% compared to 2019).

The good weather conditions, the well distributed rain and the normal temperature have favoured a positive ripening of the grapes and a better quality with respect to 2019. However, some regions have recorded a production drop, more or less significant, favoured by climatic factors and regulatory measures (reduction of production of grapes per hectare or green harvesting).

In conclusion, on the whole Italy has recorded a slight production decline with respect to 2019, but in 2021 the quality is expected to be better.

*sources: OIV and CORRIERE VINICOLO

The start of 2020 has seen the development of an unheard-of situation in modern world history. The spread of the pandemic caused by the SARS-CoV-2 virus has been exceptionally quick, bringing most world governments, particularly western ones, to apply severe lockdown rules and social isolation to limit its grim effects. Travel, both inside and outside countries, and social interactions have been greatly limited, and the only productive and commercial business left running are those deemed “essential”.

Among the adopted measures, the most important ones have been maybe those regarding the precautions that any individual can take to protect himself and his loved ones. Given the characteristic of the virus to be transported outside the ill person’s body through coughing, sneezing or simply nebulized saliva droplets and to survive on surfaces for several hours, rigorous protocols and guidelines have been imposed to reduce the risks of contracting Covid-19.

The most effective actions are the use of face masks to protect mouth and nostrils, and the frequent hand washing, particularly after having touched improperly sanitized surfaces. The Health Ministry and the World Health Organization have advised to wash hands with water and soap only if visibly dirty, encouraging instead to use alcoholic solutions in other cases.

This has brought to mass purchases of commonly sold disinfectant products, with resulting shortages and difficulties in procuring the main raw material: ethyl alcohol. A scene that has repeated itself not only in Italy but in many countries has been the request, quickly approved by the governments, to suspend the excise duty on non-denatured alcohol normally used in the food industry to be able to use that product in the exceptional manufacture of hand sanitizers.

The Randi Group has contributed to this value chain with the supply of great quantities of ethyl alcohol to businesses specialized in the production of sanitizers all over the world, thanks to its companies in Italy, Spain, Australia and Argentina.

In Italy, Villapana has supplied about 300.000 liters (and counting) of ethyl alcohol, in Australia Australian Tartaric Products has supplied about 300.000 liters as well (in this article the story of a collaboration between ATP and a small gin distillery in Mildura, where the company is located). The same scenario repeated itself in Spain and Argentina, where La Alcoholera de la Rioja and Tecnotar dedicated part of their production to this goal. All this without speculating on such a serious health crisis by applying out-of-the-market prices, as sadly has happened in other cases.

This has been a small contribution that the Randi Group has given to business on the front lines of the war against the virus SARS-CoV-2, hoping in a quick solution to the emergency.

The recipe suggested by the WHO to prepare 10 liters of do-it-yourself hand sanitizer calls for: 8,3 liters of 96% ethyl alcohol, 420 ml of 3% hydrogen peroxide and 145 ml of 98% glycerol, topping it up to 10 liters with distilled (or sterilized through boiling) water.

Randi Group’s philosophy of respecting nature and minimizing the environmental impact of its production activities finds exemplary expression at Villapana.

Since the company was added to the Group, in 1996, great investments have been made to make the production processes more efficient, mainly to extract the highest value from the natural raw materials coming from wineries all over Italy, and to reduce the environmental footprint.

Among the distilleries which process wine by-products, Italian and international, Villapana is the one that extracts the most products from marc, lees and sludge:

• First off, the alcoholic component is extracted, to produce alcohol for industrial and food purposes;
• The tartaric component is then extracted, from which calcium tartrate first and tartaric acid then are produced;
• The spent marc is then sieved to separate the grape seeds. The waste material is used as fuel for a biomass boiler, able to produce thermal energy for all the factory and electrical energy both for internal consumption and for the public network. Villapana is in fact able to autonomously satisfy all of its energy needs, from renewable sources: this helps save about 10.000 tons of CO2 each year;
• The grape seeds are then dried and mechanically pressed, to produce grapeseed oil that then undergoes a physical refining, without the use of chemicals, to eliminate undesired components and highlight its nutritional value;
• The waste material from all the production processes are then fed to a biodigestor, which produces natural gas that feeds a second co-generation plant. The digested material is then used in the agriculture fields as a fertilizer.

Villapana’s production process, as shown, is a closed loop that maximizes the use of the purchased raw material and gives back to nature what is left: a true example of circular economy.

Based on data reported by OIV (International Organisation of Vine and Wine), 2019-2020 harvest saw a lower quantity of wine, that has brought the production to lower levels compared to 2018, when the global production was particularly high, but in line with the historical average of the past few years.

The low production is caused by unstable weather conditions, characterized by climatic changes, by the alternation of frosts and drought.

The most affected countries are Italy, France and Spain, the most productive countries at European level, where the decrease amounts to 15% in Italy and France and to 24% in Spain, compared to 2018 and to the last five-year average.

In the other European countries, the decline has been less significant. In Germany, Hungary, Austria and Romania, for example, the drop is estimated between 12% and 4%, compared to the previous vintage. Portugal, Russia and Georgia, instead, represent an exception, as their production has increased, from 1% to 10% compared to the previous year.

The production volume in Europe, estimated by OIV, amounts to 156 Million of hectoliters in 2019, compared to 182,7 Million of hectoliters in 2018, with a decrease of 15%.

As far as the rest of the world is concerned, starting from the Southern hemisphere, the wine production is generally lower than the previous year, but in line with the five-year average.

In South America the production has decreased compared to 2018. In Argentina, Brazil and Chile this decrease is estimated between 7% and 10%. In Chile, however, the production has increased by 8% compared to the last 5 years.

South Africa records a decrease of 9% compared to the five-year average.

A slight dip is recorded in Australia, where the wine production volume has decreased by 3% compared to 2018, but is line with the five-year average. It is estimated to amount to 12,5 Million of hectoliters.

As far as the United States are concerned, the data is much sketchier. For the fourth year in succession, the production level could be high.

The adverse weather conditions have had a significant impact on Europe, that accounts for 60% of wine global production, while in the rest of the world the production has only slightly decreased.

In conclusion, these figures lead the experts to estimate a global production of 262,8 Million of hectoliters, recording an overall decrease compared to 2018, but in line with the levels observed from 2007 to 2016 (with the exception of 2013).