Malic is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when with no ML fermentation will be performed. Also used in ciders. 3.4g per gal adjusts acidity by +.1%.
Malic is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when with no ML fermentation will be performed. Also used in ciders. 3.4g per gal adjusts acidity by +.1%.