Used in many different applications due to its properties as: antioxidant, acidifier, flavor enhancer, stabilizer and sequestering agent. Food industry This is the main use of natural Tartaric Acid: - As acidulant and natural preservative for jams and softdrinks. - As emulsifier and preservative for bread-making. - As effervescence for table waters. - As leavening agent for desserts. Oenology Used to correct the acidity of the wine. Pharmaceutical industry Used as an excipient in the preparation of some medicines. Building industry Used in the gypsum and cement industries to retard drying and in the ceramic industry as fluidizer. Cosmetic industry Used as a basic component in some natural body creams. Galvanoplastic industry Used in preparation of polishing and cleaning solutions for electronic and galvanoplastic industry. Textiles Used as dyeing and printing agent. 1.Buy an acid test kit at your local wine shop. You'll need this kit to test the total acid level of the wine so you will know how much tartaric acid you must add. 2.Know the optimum total acid levels for red and white wines. White wine's optimum total acid level is 0.7 percent to 0.9 percent and for reds it is 0.6 percent to 0.9 percent. 3.Identify the proper amount of tartaric acid to raise the total acidity levels in wine. One-quarter teaspoon (1.9 grams) of tartaric acid will raise the total acid of the wine by .05 percent per US gallon. 4.Perform another acid test. The change to acidity after adding tartaric acid will be almost immediate. Retest your wine shortly after your first addition to see if the total acid levels need further adjusting.