1oz. Malic Acid
Malic Acid lowers pH just a little below Tartaric acid, and is much less bitter. Excellent for making acid changes in Gewurztraminer, Muscat, and Reisling wines when Tartaric acid is not acceptable. You do not are looking to add malic acid to any wine so as to bear a malolactic fermentation, as roughly 0.5 of the brought malic acid will now not convert to lactic acid throughout a malolactic fermentation.
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