Tartaric Acid

Tartaric acid is one of the two primary acids added during winemaking. It naturally occurs in grapes, so adding more to wine is an all-natural addition.

When acid balancing a wine, you have a choice in acid. You can use malic acid, tartaric or acid blend.  Malic is another viable option, unless you plan to perform a malolactic fermentation.   In that case, tartaric is the choice. 

When tartaric acid precipitates, it creates a salt known more commonly as wine diamonds.  These little crystals fall to the bottom of your wine and are completely harmless.  Wine diamonds should be left behind during racking.