Tartaric acid

Natural acid made using vinous raw materials to be used as a food additive. It is available as colourless monoclinic crystals or as odourless white powder with a pleasant acidic taste.

The sectors in which they are used




What they are used for

Wine making:

Tartaric acid is used in wine making for the acidification of the wines, musts and derivatives.

In food:

Identified in the Codex Alimentarius as E334, it is an acidifier and natural preservative, as a flavour enhancer in desserts, sweets, jams, jellies, ice-creams and fruit juice. And also as an ingredient in raising agents and as an emulsifier in the baking industry.

In pharmacy:

It is used as an excipient to prepare antibiotics, effervescent tablets and pills, granulates and powders.

Ask for more information


OIV International Oenological Codex
U.S. Pharmacopeia (U.S.P.)
British Pharmacopoeia (B.P)
European Pharmocopoeia (Ph. Eur.)
Food Chemical Codex (F.C.C.)
Commission Regulation (EU) No. 231/2012
Commission Regulation (EU) No. 2244/2002

Need more information?