Vintners Harvest Tartaric Acid - 100g

Increases acidity and tartness of wines.

Used to increase acid in wine. Adding tartaric acid to wine will decrease the pH and makes for a 'sharper' wine with a more crisp acidic bite. Having the correct acidity in your wine can increase the expressionAdd 1 teaspoon per 5 litres as required. To learn more about winemaking refer to Introduction to Winemaking by Chris Reading. It also plays a crucial role in enhancing the taste, feel, and color of wines. It also reduces the pH to kill the undesirable bacteria, thereby acting as a preservative.

Dosage:

We recommend adding a blend of acids to get the most balanced flavour in your final product, adding wine acids until your pH falls within a safe storage range which will also give your beverage a crisp and flavourful finish. Use malic acid, tartaric acid and citric acid to drop your pH. The below table indicates where we recommend your beverages pH to sit.

Red Wine: pH 3.0 - 3.4
White Wine: pH 3.3 - 3.6
Hard Cider: pH 3.3 - 4.0

Alternatively ajust your acidity based on taste as flavour is more dictated by the TA level (total acids). TA and pH are related but not necessarily indicative of eachothers levels.