Malic Acid is the principal acid in apples, whence it gets its name. It increases acidity in low acid fruit & grape wines.
This is one of the main acids in grapes, being especially prevalent in the unripe fruit. As ripening occurs the malic acid content falls. In some of the northern vineyards the malic acid level never falls greatly, so that the malo-lactic reaction is encouraged. Malic acid is a bitter acid and if predominant will produce a sharp wine. Its use is chiefly in esterification
50 grams (1.8 oz.)

DIRECTIONS: Add according to specific recipe, up to 2 tsp (10g) per gallon / 4L of must at start of fermentation.