Malic Acid 100g

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Code: GEB0862

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Malic Acid

Malic Acid lowers pH a bit less than Tartaric acid, and is less sour. Excellent for making acid adjustments in Gewurztraminer, Muscat, and Reisling wines when Tartaric acid is not appropriate. You do not want to add malic acid to any wine that will undergo a malolactic fermentation, as roughly half of the added malic acid will not convert to lactic acid during a malolactic fermentationA malo-lactic fermentation occurs naturally in fresh wines(i.e. Champagne). It is a third fermentation that normally occurs in the bottle and produces a pleasant freshness to white wines and reduces the acidity a little.

Dosage: 9 g/10 l increases the acidity with 1 g/l.The acidity of must/wine is always expressed in grams of tartaric acid/litre. In French books, you will find the acidity expressed in sulphuric acid Ö 1.53. Acidity as tartaric acid = acidity as sulphuric acid x 1.53

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