Natural Tartaric Acid from Wine Lees
Tartaric acid extracted from grape wine lees through crystallization, chemically identical to synthetic, classified under HTS 2918.12.00.00 regardless of natural origin. Preferred for organic certification.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If wine lees residue before extraction
Unprocessed lees are brewing wastes.
If lees extracts with impurities
Natural mixtures exceed pure compound definition.
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Import Tips & Compliance
• Organic certificate (EU 834/2007) for NOP compliance
• Heavy metal testing critical from natural sources
• Seasonal supply; stockpile for organic label claims
Related Products under HTS 2918.12.00.00
L(+)-Tartaric Acid
L(+)-Tartaric acid is the naturally occurring enantiomer of tartaric acid, a dicarboxylic acid with two hydroxyl groups, classified under HTS 2918.12.00.00 as tartaric acid with alcohol function but without other oxygen function. It is commonly used in winemaking for acidification and in food as a souring agent.
DL-Tartaric Acid (Racemic)
DL-Tartaric acid is the racemic mixture of D- and L-tartaric acid, chemically defined as tartaric acid under HTS 2918.12.00.00 due to its carboxylic acids with alcohol function. Used in pharmaceuticals and as a chiral resolving agent in organic synthesis.
Food-Grade Tartaric Acid USP
Tartaric acid meeting USP standards for food and pharmaceutical use, classified under HTS 2918.12.00.00 as the pure chemically defined compound with alcohol function. Widely used as an acidulant in beverages, candies, and effervescent tablets.
Tartaric Acid Technical Grade 99%
Technical grade tartaric acid at 99% purity for industrial applications like metal polishing and textiles, classified as tartaric acid under HTS 2918.12.00.00 per chapter note 1(a) allowing impurities. Less refined than USP but still chemically defined.
Monohydrate Tartaric Acid Crystals
Tartaric acid monohydrate in crystalline form, chemically defined with one water molecule per tartaric acid molecule, classified under HTS 2918.12.00.00 per note 1(d). Used in effervescent formulations and as a buffer.
Tartaric Acid for Wine Making
High-purity L-tartaric acid specifically packaged for oenological use in adjusting wine acidity, classified under HTS 2918.12.00.00 as pure tartaric acid despite end use. Meets OIV standards for food safety.