This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Definition Of Fruit Acids. - Citric Acid. - Impurities and Adulterations. - So-lution of Citric Acid. - Preservation of Citric Acid Solution. - Tartaric, Acid. - Impurities and Adulterations. - Solution of Tartaric Acid. - Mixed Solution of Citric and Tartaric Acids. - Where Tartaric Acid should not be Used. - Acetic Acid. - Impurities and Tests. - Its Employment for Acidifying Carbonated Beverages. - Mineral Acids. - Phosphoric Acid. - Phospho-Citric Acid. - Citrochloric Acid. - Various other Acids.
The term fruit acid denotes an organic acid derived from fruits. Citric and tartaric acid are the best known, and universally used acidulants in the manufacture of carbonated beverages, and they impart an acidulous and refreshing quality to the aqueous liquid.