Tartaric acid, a natural organic acid found in many fruits such as grapes, is used in the food industry for its acidic properties and ability to enhance flavors. It’s typically produced as a byproduct of winemaking, where it crystallizes in wine casks and fermentation vessels as potassium bitartrate, commonly known as cream of tartar. The production of tartaric acid involves isolating and purifying these crystals through processes like filtration and recrystallization. Alternatively, it can be synthesized industrially from maleic anhydride, derived from petrochemical sources, through a series of chemical reactions. Tartaric acid serves as an acidulant, stabilizer, and flavor enhancer in various food products, including beverages, confectionery, and baked goods, contributing to tartness, texture, and preservation.