Tartaric acid is a naturally occurring acid found in many fruits such as grapes, bananas, and tamarinds. It is an important component in wine-making and accounts for the acidic taste detected on the tongue in both fresh grapes and dry wine. Tartaric acid allowed for good aging potential in wines as well. White crystals of tartrate salts can sometimes be precipitated from wines when they are chilled, they are harmless and tasteless.
Sun-dried raisins are a source of dietary fiber as well as tartaric acid. Ingestion of raisins prevents constipation and aids in digestion, according to a study done by Sphera Foundation in California in 2003. Researchers found that a diet that included 120 g of sun-dried raisins had positive effects on digestive health.
Tartaric acid is often found in wine. Levels and type of tartaric acid can affect the flavor and smell of a wine. Researchers in Portugal in 2009, found that tartaric acid composition helped wine connoisseurs to determine the location of the winery where that particular wine was produced. This method is sometimes used to investigate false claims of wine quality and origin.
Grapes contain tartaric acid in different concentrations depending on growing location. Higher levels of tartaric acid are associated with higher levels of vitamin C. In Australia, the School of Agriculture, concluded that controlling the tartaric acid levels in the soil may allow use to produce grapes richer in vitamin C.