viinihaposta

Viinihappo is a naturally occurring organic acid found in many fruits, most notably in grapes. Its chemical formula is C4H6O6. It is a dicarboxylic acid and exists as three stereoisomers: L-(+)-tartaric acid, D-(-)-tartaric acid, and meso-tartaric acid. The most common form found in nature is L-(+)-tartaric acid.

Historically, viinihappo has been extracted from wine lees, a byproduct of winemaking. This process involves the crystallization and purification of potassium bitartrate, commonly known as cream of tartar. Beyond its presence in grapes and wine, it is also found in tamarinds, apples, and bananas.

In the food industry, viinihappo serves multiple purposes. It acts as an antioxidant, helping to preserve the freshness of certain food products. It is also used as an acidity regulator and emulsifier, contributing to the texture and stability of various foods. Additionally, viinihappo is a key ingredient in baking powders, where its reaction with baking soda produces carbon dioxide, causing doughs and batters to rise.

In other applications, viinihappo is utilized in the pharmaceutical industry and in various chemical processes. Its ability to chelate metal ions makes it useful in certain industrial cleaning applications. The taste of viinihappo is distinctly sour, contributing to the characteristic tang of many fruits and food products.