tartarico

Tartarico is an adjective used in chemistry and related disciplines to refer to tartaric acid and its derivatives. In Romance languages, terms such as acido tartárico (Spanish) or acido tartarico (Italian) denote tartaric acid, its salts, and related compounds. The expression also appears in common names linked to tartaric chemistry, for example cream of tartar, which in chemical terms is a potassium tartrate salt derived from tartaric acid.

Tartaric acid is a naturally occurring dicarboxylic acid first identified from argol, a wine-industry residue. It plays a role in the metabolism of many plants, especially grapes. The molecule contains two stereocenters and is chiral, existing as three stereoisomers: the naturally abundant L-(+)-tartaric acid, its mirror image D-(-)-tartaric acid, and the meso form. In nature, the L-enantiomer predominates.

Compounds described as tartarico include salts and esters of tartaric acid, collectively called tartrates. Common examples are potassium bitartrate (cream of tartar), potassium tartrate, and calcium tartrate. These substances are used in food processing as acidity regulators, stabilizers, and, in combination with baking soda, as leavening agents. Tartrates also have historical significance in wine chemistry and are studied for their optical properties.

In winemaking, tartrate crystals can precipitate during aging or cold stabilization, sometimes forming deposits in bottles. The crystals are non-toxic and can be removed or dissolved by temperature adjustments. Tartaric acid and its tartrates are regulated as food ingredients and are generally recognized as safe when consumed within normal dietary levels. Excessive intake may cause digestive discomfort.