Malic Acid 2 oz
Malic Acid is less sour than Tartaric Acid, and works well for acidity adjustment in sweet, white wines, such as Muscat varieties and Gewurztraminer. Do not add Malic Acid to any wine that will undergo a malolactic fermentation, as it will be converted to Lactic Acid and lower the pH, as well as create a sour flavor and increased acids.
One teaspoon of Malic Acid will increase acidity by 0.15% tartaric per one gallon of wine.
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