Malic Acid - 2 oz (56 g)
In some wines a lower pH level is often desired as it helps to emphasize some of the flavours imparted by the grapes. In order to lower the pH effectively various acids can be employed with excellent results. But if you want the adjustment to be subtle, the best choice for fining would be using Malic Acid, which is often produced naturally during the fermentation of the grapes.
This acid is particularly useful for delivering adjustments to such wine varieties as Rieslings, Muscat, and Gewurztraminer. So if you’re planning to make any of these, it’ll certainly be nice to have some Malic Acid in your toolkit.
|Description:||In contrast to Tartaric, Citric, or Lactic Acids, Malic Acid tends to have a milder effect on the overall acid balance of the wine, altering the flavours and aromas in a subtler fashion.
For best results, it is strongly recommended to use pH strips or a calibrated pH meter to check the corresponding pH of the juice, wort and finished wine, and calculate the Malic Acid additions accordingly.
Should not be used in wines, which are planned to undergo malolactic fermentation.