It is a white crystalline organic acid and it is from the extraction of this acid that, during pressing, a juice that will be called wine is obtained. Like malic acid, tartaric acid exists naturally in grapes; the latter, however, unlike the first, does not decrease in quantity when grapes ripen. Moreover, in the hottest wine regions tartaric acid is predominant compared to malic acid. Finally in some wine areas where the level of acidity of grapes is normally low, tartaric acid can be added to improve the acid balance of wine.
