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tartaric acid

noun

, Chemistry.
  1. an organic compound, C 4 H 6 O 6 , existing in four isomeric forms, the common or dextrorotatory isomer being a white, crystalline, water-soluble powder or transparent crystals: used in effervescent beverages, baking powders, confections, photography, and tanning.


tartaric acid

noun

  1. a colourless or white odourless crystalline water-soluble dicarboxylic acid existing in four stereoisomeric forms, the commonest being the dextrorotatory ( d- ) compound which is found in many fruits: used as a food additive ( E334 ) in soft drinks, confectionery, and baking powders and in tanning and photography. Formula: HOOCCH(OH)CH(OH)COOH Systematic name2,3-dihydroxybutanedioic acid
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

tartaric acid

/ tär-tărĭk /

  1. A crystalline organic acid that exists in three isomeric forms and occurs widely in plants. It is found in byproducts of wine fermentation and has a wide variety of uses, including to make cream of tartar and baking powder, to add effervescence to beverages, to polish metal, in printing and dyeing, and to make photographic chemicals. Chemical formula: C 4 H 6 O 6 .
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Word History and Origins

Origin of tartaric acid1

First recorded in 1800–10
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Example Sentences

If eaten, the tartaric acid in grapes or raisins may cause acute kidney disease.

From Salon

In one case, he said, criminals used a fake permit to import 40 tons of tartaric acid.

A transparency tab lists ingredients — organic grapes, sulfites, cream of tartar, tartaric acid, yeast, yeast nutrients and organic cane sugar for sparkling wine.

Chemically speaking, this powder is potassium bitartrate, a salt of mild tartaric acid, with a whole range of useful kitchen applications, from stabilizing beaten egg whites to keeping caramels smooth and chewy.

From Salon

Industrial winemakers today can simply take care of any potential problems in the cellar, adding products like Mega Purple, powdered tannin or tartaric acid to solve issues of color, structure or acidity.

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