3.8g per gallon adjusts acidity by +.1%.
It has a stronger, sharper taste than citric acid, often used in grape- and lime-flavored beverages, gelatin desserts, jams, jellies, and hard sour confectionery.
Tartaric acid is an essential component in wine, to get the perfect acidity for a smooth feel and bright flavor. Also used in making cream of tartar.
Tartaric acid is also act as both an antioxidant and an anti-inflammatory, to help bolster the immune system and promote overall wellness.
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