Wine Making: Tartaric acid is the primary acid in grapes. It is more tart than the other two wine acids: malic and citric. It is the acid of choice for acid adjustments.
Usage: 1 teaspoon per gallon of wine increases the acid by 0.15%.
Cheese Making: Tartaric acid is a natural vegetable acid also derived from the seeds of the Caribbean tamarind tree. It is a coagulant used for making Mascarpone, an Italian soft cheese that is made from cream and has a rich velvety texture with a sweet delicate flavor.