{"id":14816,"date":"2026-03-17T11:44:09","date_gmt":"2026-03-17T11:44:09","guid":{"rendered":"https:\/\/winescurated.com\/glossary\/tartaric-acid\/"},"modified":"2026-03-17T11:44:09","modified_gmt":"2026-03-17T11:44:09","slug":"tartaric-acid","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/tartaric-acid\/","title":{"rendered":"Tartaric Acid"},"content":{"rendered":"

Tartaric acid is the primary natural acid in grapes and wine, essential for providing a refreshing, sharp and crisp taste. Unlike other wine acids, it remains stable during fermentation, determining the wine’s pH and protecting it against bacteria. Often, tartaric acid combines with potassium to form “wine diamonds”, which contribute to long term aging. Winemakers often add it to low acid, warm climate wines to increase acidity and improve balance, color and flavor.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[114],"class_list":["post-14816","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"\nWhat is Tartaric Acid? 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