Tartaric Acid (1 -5 lbs)

Tartaric acid is the primary natural acid in grapes and the go-to choice for winemakers looking to sharpen acidity, improve balance, and enhance the long-term stability of their wine. Unlike malic or citric acid, tartaric is highly stable during fermentation and aging — it won’t be metabolized by bacteria, making it the most reliable option for precise, lasting acid adjustments.

When to use it:

• Must or wine is too low in acidity (flat, flabby taste)
• You need to lower pH to protect against spoilage
• Blending wines to achieve a target TA or pH

Key benefits:

• Most stable of the winemaking acids — resists bacterial degradation
• Produces clean, crisp acidity without off-flavors
• Works at any stage: pre-fermentation, post-fermentation, or at blending
• Available in 1, 2, and 5 lb quantities to suit any batch size

Typical usage: 1 gram per liter raises TA by approximately 0.75 g/L and lowers pH by roughly 0.1 units, though results vary by wine chemistry.

🧮 Free Winemaking Tool: Use our Acid Additions Calculator to calculate the exact amount of tartaric acid needed to hit your target pH — right from your phone or computer.