Malic acid is a dicarboxylic acid with pK values of 3.40 and 5.11. Malic acid has a smooth, tart taste that lingers in the mouth without imparting a burst of flavor. It is highly water-soluble. It is inhibitory to molds, and bacteria, probably due to its impact on pH. Malic acid is used in beverages, hard candies, canned tomatoes, and fruit pie fillings.
When to use?
A low pH during the initial 3 days of the wine making (must) is important to prevent contamination, fungal/mold infection. Typically, wine makers use a blend of Citric Acid, Tartaric Acid, and Malic Acid to achieve the low pH. (The first 2 acids are available in the baking supply stores)
Malic acid is found in apples and other fruits and is, therefore, the best choice for adjusting ciders. Malic acid is less sour than Tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties. Note that Malic acid is found abundantly in raw grapes and hence it feels more natural when added to your blends. Another natural acid found in fruits is Oxalic acid
0.7g per liter adjusts acidity by +.1%. It will lower the pH. If the wine goes under a subsequent malo lactic ferment, then about half of the Malic acid would get converted into Lactic acid.
1 tsp = 2.7 grams(approximately), but we highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.
Choose between pack contains 25gm or 100gm