What is "tartaric acid"

Tartaric \Tar*tar"ic\, a. (Chem.) Of or pertaining to tartar; derived from, or resembling, tartar. Tartaric acid.

1. An acid widely diffused throughout the vegetable kingdom, as in grapes, mountain-ash berries, etc., and obtained from tartar as a white crystalline substance, C2H2(OH)2.(CO2H)2, having a strong pure acid taste. It is used in medicine, in dyeing, calico printing, photography, etc., and also as a substitute for lemon juice. Called also dextro-tartaric acid.

2. By extension, any one of the series of isomeric acids (racemic acid, levotartaric acid, inactive tartaric acid) of which tartaric acid proper is the type.

n. 1 a white crystalline acid that occurs naturally in many plants, in wine and in tamarind; it is used as the salts cream of tartar and Rochelle salt. 2 (context carbohydrate English) The aldaric acid, ''2,3 dihydroxy-succinic acid''

n. an acid found in many fruits; used in soft drinks and confectionery and baking powder

Tartaric acid is a white crystalline organic acid that occurs naturally in many plants, most notably in grapes. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste.

Tartaric is an alpha-hydroxy- carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.