Tartaric acid is a naturally occurring white crystalline organic acid found in many fruits, notably grapes, and is used in the food industry as an acidifier, flavouring agent,  preservative, and leavening agent, especially in baking and wine production.

 In winemaking  there is no rule of thumb as to how much acid should be added..the normal rate of addition ranges from 1-4gms per litre. The addition of 1gram per litre to juice or wine will reduce ph by approx 0.2

100gm...$4.95

1kg $22.00