Tartaric acid, a white crystalline organic acid, can be produced through natural and synthetic routes. The natural route involves the recovery of the reddish precipitated salt, potassium bitartrate, from argol, the sediment in wine vats. On the other hand, the synthetic chemical route involves the production of the racemic mixture of tartaric acid from maleic anhydride.

Naturally occurring tartaric acid is found in a wide variety of plants and microorganisms, with the highest abundance in tamarind, grapes, bananas, apples, and Gymnema sylvestre. Its salt, potassium bitartrate, also known as cream of tartar, develops naturally during the fermentation process. This salt is often mixed with sodium bicarbonate and sold as baking powder, used as a leavening agent in food preparation. Tartaric acid itself is added to foods as an antioxidant (E334) and to impart its distinctive sour taste.

The competition between natural and synthetic tartaric acids is primarily based on price, with synthetic tartaric acid being the cheaper option. However, natural tartaric acid is still widely used in the food and wine industry due to its organic nature and presence in various fruits and plants.

Commercially, tartaric acid is available as a colorless to white translucent fine crystals or granular crystalline powder. It is a solid material under room conditions of temperature and pressure, mainly due to its very high melting point of 170°C.