Malic Acid Powder
Used to change the pH of wine and cider. Malic acid is the predominant acid in apples, grapes, cherries and other fruit. If you find your wine is lacking flavour and bouquet and is coming out flat with not enough character then acidity could be the culprit. The addition of Malic Acid to wine or cider will increase the acidity and drop the pH of your beverage. Helping to liven up your wine. Malic acid is said to produce a softer taste than tartaric acid per gram used and can give a smoother flavour to your wines.
Depending on the flavour you are trying to get from your acid addition a malolactic bacteria can be used to convert malic acid to lactic acid in your wine. This suits some more mild styles of red wine and helps to balance the flavour. When using a malolactic bacteria only ~50% of the malic acid will convert to lactic acid.
We recommend adding a blend of acids as to get a more balanced flavour in your final product, adding acids dose wise 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.