Malic Acid – Wine Acid Adjustment for Sharper Acidity (2 oz)

Malic acid is a natural fruit acid used in winemaking to increase acidity and balance flavor.

It is commonly added to wine or must to adjust acidity levels and enhance brightness in the finished wine.

Malic acid is naturally present in grapes and many fruits and contributes a crisp, tart character to wine.

Typical use: Add in small amounts to adjust acidity during fermentation or before fermentation begins.