Tartaarihappo

Tartaarihappo, also known as tartaric acid, is a naturally occurring organic acid found in many plants, most notably in grapes. Its chemical formula is C4H6O6. It is a crystalline solid that is white in color and soluble in water. Tartaric acid is a key component in the winemaking process, contributing to the acidity and stability of wine. It is also used as an antioxidant and emulsifier in food products, often appearing as the additive E334. Beyond its culinary applications, tartaric acid finds use in various industries. In medicine, it can be a component of laxatives and effervescent tablets. In metallurgy, it is employed in cleaning and polishing metals. The compound exists in several stereoisomeric forms, with L-(+)-tartaric acid being the most common naturally occurring form. It has a distinct sour taste. It was first isolated from potassium bitartrate, a byproduct of winemaking, by the Swedish chemist Carl Wilhelm Scheele in 1769. Commercial production often involves extraction from grape residues. Its acidity is a significant factor in its diverse applications.