Potassium bitartrate (KHT) is believed to be produced after veraison with the
movement of potassium from the soil into the fruit. During ripening, the amount
of undissociated tartaric acid decreases as the mono and dibasic potassium
salts are formed. Simultaneously, tartaric acid is diluted at a rate depending
on the variety and climatic conditions. Additionally, the tartrate content is
also influenced by location, cultural practices, and the state of maturity.