Fluctuations of an early attempt at import substitution: the production of tartaric acid in Mendoza in the early specialization in wine
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Sep 5, 2009
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Abstract
The work refers to the first experiences producing tartaric acid in Mendoza, on the beginnings of 20th century. The tartaric acid, elaborated from wine making remainders, is essential to correct the low acidity of musts obtained in the wine argentine region. The aim is to tackle the conditions that led to the regional manufacture of this product, the tasks of regional and extra-regional businessmen and some of the problems they have faced. The hypothesis is that, besides the "induced" industries (metallurgy, cooperage), the modern viticulture and wine making have caused the birth and development of "derivative" industries, as that it is analyzed
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Pérez Romagnoli, E. (2009). Fluctuations of an early attempt at import substitution: the production of tartaric acid in Mendoza in the early specialization in wine. Mundo Agrario, 9(18). Retrieved from https://www.mundoagrario.unlp.edu.ar/article/view/v09n18a14
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Dossier: The viticulture: an ancient activity that still acompanies us
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