Tartaric acid is a natural white crystalline compound found in many plants such as tamarind and unripe grapes, giving the sour taste. This substance occurs in three distinct isomers (dextro, levo and meso forms) which differ in the optical activity and some physical properties such as boiling point. Tartaric acid is obtained naturally as a by-product of the fungus responsible for wine fermentation and it is also the principal flavor element in wine. Tartaric acid is found as an antioxidant in foods, as a raw material for the synthesis of other chiral compounds, and as a chemical intermediate in ceramics, photography, textile processing, mirror silvering and metal coloring. It can be synthesized from maleic acids or fumaric acids by reaction with aqueous potassium permanganate. Cream of tartar (potassium hydrogen tartrate), Rochelle salt (potassium sodium tartrate) and tartar emetic (antimony potassium tartrate) are derivatives of tartaric acid in the form of its salt.
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Obtained courtesy of the Cambridge Structural Database
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