Tartaric Acid

A naturally occurring dicarboxylic acid; the most prevalent type of acid in both grapes and wine. Tartaric Acid also occurs in bananas, apples, cherries, papaya, tamarind pulp, peaches, pears, pineapples, strawberries, mangos, and citrus fruits. Tartaric acid crystals are often added prior to fermentation in lower quality alcoholic beverages to increase the tartness and improve the balance and stability of the beverage. This process is known as ‘acidification’.