Malic Acid 2 Oz

Malic acid is the primary acid of fruits such as: apples peaches plums cherries and is present in most all fruits. It is typically considered the secondary acid of grapes. Increasing the proportional level of malic acid in a wine tends to bring out an green apple tartness that can work well with certain white wines such a sauvignon blanc or chablis. One teaspoon of malic acid will raise the tritratable acid in a gallon of wine by .15 per cent tartaric. A largely unfermentable carbohydrate; add to the boil to increase body and mouthfeel in low-gravity beers.