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

tartaric acid

/ tär-tăr′ĭk /

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 .

Word History and Origins

Origin of tartaric acid¹

First recorded in 1800–10

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.

From Washington Post

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

From Washington Post

Some are taking a page from White Lyan, a now-closed but pioneering cocktail bar that had a limeless daiquiri, made with a science kit combination of powdered citric acid, malic acid, tartaric acid and phosphoric acid, mixed with water and salt.

From Salon

Back in the era of preindustrial winemaking, instead of adding powdered tannins, tartaric acid or coloring agents to correct perceived imbalances in a wine, winemakers would grow and ferment together grapes with varied characteristics, creating a synergy in the blend.

From New York Times