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		<title>A Wine-Derived Acid Slows Cement, Then Makes It Stronger</title>
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		<pubDate>Sun, 11 Oct 2026 21:49:56 +0000</pubDate>
				<category><![CDATA[Technology]]></category>
		<category><![CDATA[C3S]]></category>
		<category><![CDATA[cement hydration]]></category>
		<category><![CDATA[compressive strength]]></category>
		<category><![CDATA[construction materials]]></category>
		<category><![CDATA[mercury intrusion porosimetry]]></category>
		<category><![CDATA[microstructure]]></category>
		<category><![CDATA[pore structure]]></category>
		<category><![CDATA[portlandite]]></category>
		<category><![CDATA[retarding admixture]]></category>
		<category><![CDATA[Rietveld QXRD]]></category>
		<category><![CDATA[tartaric acid]]></category>
		<category><![CDATA[thermogravimetric analysis]]></category>
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					<description><![CDATA[New research shows that trace doses of L-(+)-tartaric acid delay cement setting yet ultimately produce denser pore networks and significantly higher strength in Portland cement mortars.]]></description>
		
		
		
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