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Wine: Tartaric acid is the primary acid in grapes. It is more tart than the other two wine acids: malic and citric. It is the acid of choice for acid adjustments. Usage: 1 teaspoon per gallon of wine increases the acid by 0.15%.
Cheese: Tartaric acid is a natural vegetable acid also derived from the seeds of the Caribbean tamarind tree. It is a coagulant used for making Mascarpone, an Italian soft cheese that is made from cream and has a rich velvety texture with a sweet delicate flavor.
Mead: Use to adjust the ph, adding tartness to the mead at bottling.