Tartaric Acid: The principal acid in grapes and wine; contributes to taste and stabilizes color. Unlike malic acid, tartaric acid does not decline as grapes ripen. Tartaric acid can precipitate out of solution in bottled wine to form harmless tartrate crystals resembling shards of glass.

酒石酸：葡萄和葡萄酒的主要酸；有助于味觉品尝和稳定颜色。与苹果酸不同的是，酒石酸不会随着葡萄的成熟而降低。酒石酸能在瓶装酒中析出，形成无害的类似玻璃碎片的酒石酸结晶。