Tartaric acid is the main acid in wine and is directly related to its quality. In the evaluation of a white wine in production, an analyst neutralized an aliquot of $25.0 \mathrm{~mL}$ of the wine with NaOH at $0.10 \mathrm{~mol~L}^{-1}$, consuming a volume equal to $8.0 \mathrm{~mL}$ of this base. The reaction for this titration process is represented by the chemical equation:
Tartaric acid (molar mass: $150 \mathrm{~g~mol}^{-1}$) reacts with NaOH in a neutralization reaction.
The concentration of tartaric acid in the analyzed wine is closest to:
(A) $1.8 \mathrm{~g~L}^{-1}$
(B) $2.4 \mathrm{~g~L}^{-1}$
(C) $3.6 \mathrm{~g~L}^{-1}$
(D) $4.8 \mathrm{~g~L}^{-1}$
(E) $9.6 \mathrm{~g~L}^{-1}$