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 a green apple tartness that is excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling wines. One teaspoon of Malic Acid will raise the tritratable acid in a gallon of wine. Malic acid is one of the two primary acids found naturally in wine grapes. Malic Acid lowers pH a bit less than Tartaric acid, and is less sour.
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