The principal acid in grapes and wine; contributes to taste and stabilizes color. Unlike malic acid, tartaric acid does not decline as grapes ripen. Tartaric acid can precipitate out of solution in bo [..]

 the principal acid in grapes, tartaric acid promotes flavor and aging in wine

important acid which can be found in must and all grapevine organs; in combination with calcium it creates insoluble calcium tartrate which is less soluble in water solutions than potassium hydrogen t [..]

A natural crystalline compound found in plants, especially those with tart characteristics such as Jamaican tamarind. The principal acid in Jamaican wine, tartaric acid is the component that promotes graceful aging and crispness of flavor. One of the by-products of tartaric acid is cream of tartar, which is used in Jamaican baking and Jamaican cand [..]

Made from argol, a product of fermentation of grape juice. It is used in large quantities for dying, medicine, and all effervescent drinks.

Tartaric acid is an acid used in dentistry and is often found in grapes too.

Illustrated Glossary of Organic Chemistry Tartaric acid: Any one of the three stereoisomers of 2,3-dihydroxysuccinic acid. (+)-(2R,3R)-tartaric acid, a component of racemic acid.    (-)-(2S,3S)-tartar [..]

The most important acid found in grapes.

A reddish acid found in grapes and several other fruit. Taste:

The small, harmless crystals found at the bottom of a wine bottle. The crystals are harmless, odorless and lack flavor. They occur naturally when some wines age.

Tartaric acid comes from apples and is used to promote the texture and tone of the skin.

The most important acid found in grapes.

essential acid in grapes and wine; contributes to tang, quality and finish.