Tartaric Acid is a white crystalline organic compound which occurs naturally in many plants and is one of the primary acids found in wine. Grapes are a significant natural source of tartaric Acid, and the balance of tartaric (& malic) acid plays an essential role in defining the character of a wine. Too much produces a harsh tasting wine, while low a level gives a “flat” finish. Tartaric Acid also allows a wine to effectively age while it acts as a preservative. In the kitchen Tartaric acid may be utilised as a “sour seasoning” (& preservative) in cordials & syrups, as an addition to accentuate flavour in sourdoughs or, as a thickening acidulant for cheese.
