tartaric acid

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Related to tartaric acid: malic acid, citric acid, cream of tartar
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Words related to tartaric acid

an acid found in many fruits

References in periodicals archive ?
During growth studies of the heterotrophs, the substrate is oxidized by microbes and organic acids like malic, oxalic, citric and tartaric acid which plays an elemental role in the extraction of metals [31].
2003) noted the costs associated with commercial Australian wineries making regular pre-fermentation tartaric acid additions in an attempt to reduce potassium content in the juice to avoid a high pH by the end of fermentation.
The health benefits associated with tartaric acid is also expected to drive the market growth during the forecast period.
The precipitated salt was dissolved in 20 ml of 15% tartaric acid under heating, the solution was cooled, adjusted with water to 100 ml in a volumetric flask, stirred and filtered.
There is little information regarding the importance of soluble solids, which when in the degrees Brix scale, represent 90% of the sugars found in the must, and pH, total acidity, tartaric acid and malic acid, which represent more than 90% of the total acids in the berry and indicate the stability and longevity of the wine (SPAYD et al.
In grapes, tartaric acid and malic acids consist of the 90 % of total organic acids (Agaoglu, 2002).
The inactive ingredients are honey, molasses powder, nature identical chicken flavor, sodium caseinate and tartaric acid.
Tartaric acid is not the same as cream of tartar and the two are not interchangeable; tartaric acid is available from winemaking and brewing stores.
It contains tartaric acid that inhibits the conversion of sugar and other carbohydrates into fat.
5 liters of HCL Acid, 20 bottles of AU Formate, four bottles of ethanol absolute, 52 bottles of 500ml methanol, 20 empty bottles of 500ml methanol, 27 bottles of 500ml tartaric acid, 12 bottles of 250 ml diphenylmethane sulphate, 77 500ml bottles of ethanol, seven bottles of 2.
The second compound, racemic acid, was discovered in 1819 in the tartaric acid factory of an industrialist named Kestner.
He found traces of tartaric acid and syringic acid--the basic components of wine.
Tartaric acid, incorporated into the liquid, accelerates the hardening of the cement without altering the working time by facilitating ion exchange from the glass particles [6, 7].