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Fine-Tune Your Wines with European Malic Acid: The Winemaker's Choice
Enhance Flavor Profiles with Precision
Our 1 kg (2.2 lb) package of Malic Acid is the perfect tool for adjusting the acidity of your wines, particularly favored for Rieslings, Gewurztraminer, and Muscat varieties. Less sour than tartaric acid and with a lower pH, this European-sourced Malic Acid is also an excellent choice for crafting sharp and flavorsome ciders.
Size: 1 kg (2.2 lb), ample for multiple adjustments across various batches.
Taste Enhancement: Offers a milder sourness, preferred for delicate wine varieties.
Acidity Adjustment: Precisely raises acidity levels by 0.1% with just 3.4g per gallon.
Cider Perfection: Ideal for achieving authentic sharpness in apple ciders.
Measuring Ease: One teaspoon (approximately 2.7g) increases the acid content of a U.S. gallon by 0.15%.
Q: When should Malic Acid be added to the wine-making process? A: It should be added during the initial mixing process or before the fermentation adjusts acidity levels.
Q: Can Malic Acid be used in wines undergoing malolactic fermentation? A: It's not recommended as only half of the Malic Acid will convert to lactic acid, which may not yield the desired acidity adjustment.
Q: Is Malic Acid suitable for all types of wines? A: While versatile, it is particularly suited to wines that benefit from a milder sourness and lower pH, like Rieslings and Gewurztraminers.
Q: How does Malic Acid compare to tartaric acid in adjusting wine acidity? A: Malic Acid provides a gentler sourness and has a lower pH, making it a subtler choice for acidity adjustment.