Tartaric acid is a small 4 carbon dicarboxylic acid, with the 2 middle carbons hydroxylated (2,3-Dihydroxybutanedioic acid). The precipitated potassium salt sediment has been known to winemakers since ancient times. It can cause an unwanted gritty texture in grape jelly, but this rarely happens now with modern processing methods. In grape juice drinks and wine, … Continue reading Grape juice tartrate crystals