MALIC ACID 2 OZ

Malic acid is the primary acid of fruits such as: apples, peaches, plums, cherries and is present in most all fruits. It is typically considered the secondary acid of grapes. Increasing the proportional level of Malic acid in a wine tends to bring out an green apple tartness that can work well with certain white wines such a Sauvignon Blanc or Chablis. One teaspoon of Malic Acid will raise the tritratable acid in a gallon of wine by .15 per cent tartaric.

Malic Acid: This acid lowers pH a bit less than Tartaric acid, and is less sour. Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling wines when Tartaric acid is not appropriate. You do not want to add malic acid to any wine that will undergo a malolactic fermentation, as roughly half of the added malic acid will not convert to lactic acid during a malolactic fermentation.