Tartaric Acid

Tartaric Acid  (C₄H₆O₆) was discoverd in 1769 by the swedish chemist Carl Scheele. L(+) Tartaric Acid is to be found in the nature, especially in grapes. The raw materials used in the manufacture are exclusively natural residues derived from vinification. Our firm produce the Tartaric Acid natural from marc, wine lees, pressed wine lees argol. There are three isomeric forms of Tartaric Acid : dextro (L+), levo (D-), mezo; Dextro is natural, what deflects the beam of polarized light on the right. The quality of our Tartaric Acid meets the requirements of the pharmabooks PhEur, DAB, BP. Packing: in-layer paperbags of     Our company turns out the natural Tartaric Acid by by-product (    ). kgs, on pallet shrink-wrapped. Tartaric Acid must be kept in an airtight packing and stocked in a dry place, away from humidity and in normal conditions of temperature.