Any of four isomeric crystalline organic compounds, C, used to make cream of tartar and baking powder, as a sequestrant, and in effervescent beverages and photographic chemicals. a strong acid that comes from a plant and is used in preparing some foods and medicines
The "ripe" form of acidity in Riesling that gives the wine structure and freshness It is also what causes those white crystals to form as it precipitates out of solution (Weinstein, wine stones) This is not a flaw in the wine, in fact it is a sign of ripeness and careful fermentation
A naturally occurring acid, found in grape juice and hence in wine White crystals of tartrate salts can sometimes be precipitated from wines when they are chilled, they are harmless and tasteless Tartaric acid is important for providing acid balance in wine and creating good ageing potential
Acid of which the quantity in the wine diminishes if the Summer is very hot It is sometimes necessary to add must to increase the level of acidity in a dull wine