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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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