Tartaric Meaning: Definition, Examples, and Translations
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tartaric
[tɑːˈtɑːrɪk ]
Definition
chemical compound
Tartaric refers to a type of organic acid that is commonly found in various plants, especially grapes. It plays a significant role in the winemaking process, affecting the taste and stability of wine. Tartaric acid is also used in baking powder as a stabilizing agent. The term can also refer to salts or esters derived from tartaric acid.
Synonyms
acidic, grape-derived, stabilizing.
Examples of usage
- Tartaric acid is crucial for wine production.
- The recipe required tartaric salts for stability.
- Baking soda often pairs with tartaric acid to create leavening.
- Tartaric compounds can influence the flavor profile of beverages.
Translations
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Origin of 'tartaric'
The term 'tartaric' is derived from the word 'tartar', which originates from the Middle French 'tartre' and the Latin 'tartarum'. Historically, tartar referred to a substance that formed on the bottom of casks used for wine fermentation, consisting primarily of potassium bitartrate, a byproduct of the wine-making process. This compound was known since ancient times, with references in both Greek and Roman texts that discuss the effects of different substances on wine. The identification and extraction of tartaric acid as a distinct chemical compound were further developed in the 18th century during the emergence of organic chemistry. It was significant for its role not only in the food and beverage industry but also in various chemical applications, particularly as a stabilizer and leavening agent in cooking. Over the years, tartaric acid's applications have expanded, allowing it to be recognized as an essential component in both culinary arts and chemical laboratories.