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Table of Contents

The principal vegetable acids are:

I. Acetic (HC₂H₃O₂), found in wine and vinegar.

II. Tartaric (H₂C₄H₄O₆), found in grapes, pineapples, and tamarinds.

III. Malic, much like tartaric, found in apples, pears, peaches, apricots, gooseberries, and currants.

IV. Citric (H₃C₆H₅O₇), found in lemons, oranges, limes, and citron.

V. Oxalic (H₂C₂O₄), found in rhubarb and sorrel.

To these may be added tannic acid, obtained from gall nuts. Some fruits contain two or more acids. Malic and citric are found in strawberries, raspberries, gooseberries, and cherries; malic, citric, and oxalic in cranberries.