Tartaric acid is a four-carbon organic acid, primarily used in wine production to impart the characteristic tart taste to the wine. Tartaric acid can be produced from natural sources as well as synthetic raw materials. Natural source for tartaric acid is lees, which is obtained after racking wine, usually in the summers. Lees, which is rich in potassium tartrate, is further processed to produce tartaric acid. Synthetic tartaric acid is produced from maleic anhydride. Natural tartaric acid is produced across all wine producing regions in the world, while synthetic tartaric acid is majorly produced in Asia Pacific, especially China. Browse The Full Market Report : http://www.transparencymarketresearch.com/tartaric-acid-market.html
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