Malic Acid will lower pH less than tartaric acid will and adjusts acidity by + 0.1%. Malic is less sour than tartaric acid and can be used to make acid adjustments in Rieslings, Gewurztraminer and Muscat varieties of wines.
You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. Please Note:
Only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.
- Use 5/8 teaspoon per gallon