The principal naturally-occuring acid in apples and pears, ideal for balancing cider and fruit wines.
Adding 3.4 grams per gallon will increase acidity by 0.1%.
It will lower pH less than will tartaric acid. Malic is less sour than tartaric acid and can be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations.
***You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.
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