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Bulk Malic Acid for Winemaking: Craft Balance and Flavor
Master Acidity with Premium European Malic Acid
For the professional vintner or the avid home winemaker, our 25 kg (55 lb) offering of Malic Acid is a staple for fine-tuning the acidity of your wines. Sourced from Europe, it is the preferred choice for enhancing Rieslings, Gewurztraminer, and Muscat varieties with its milder sour profile and ideal for perfecting the zesty sharpness of ciders.
Bulk Quantity: 25 kg (55 lb) for extensive use across many wine batches.
Flavor Adjustment: Less sour than tartaric acid, enhancing smooth flavor.
Acidity Control: Accurately increase acidity by 0.1% with just 3.4g per gallon.
Optimal for Ciders: Its natural presence in apples makes it perfect for cider acidity adjustments.
Precision Measurement: A level teaspoon, approximately 2.7g, raises a gallon's acid level by 0.15%.
Q: How should Malic Acid be used in wine adjustment? A: Incorporate 3.4g per gallon to increase wine acidity levels carefully by 0.1%.
Q: Why is Malic Acid not recommended for wines undergoing malolactic fermentation? A: In malolactic fermentation, only a portion of Malic Acid converts to lactic acid, leading to unpredictable acidity levels.
Q: Can Malic Acid be used in all types of fruit wines? A: While it's excellent for certain wine types, its use should be tailored to the wine's profile and fermentation process.
Q: What is the advantage of using Malic Acid in ciders? A: Malic Acid naturally occurs in apples, making it a harmonious choice for enhancing cider sharpness without altering inherent flavors.
Q: How does the sourness of Malic Acid compare to tartaric acid? A: Malic Acid provides a softer sourness and a lower pH, often preferred for wines that require a subtle acidity enhancement.