Malic Acid - 2 oz (56 g)

In some wines, a lower pH level is often desired as it helps to emphasize some of the flavours imparted by the grapes. To lower the pH effectively, various acids can be employed with excellent results. But if you want the adjustment to be subtle, the best choice for fining would be using Malic Acid, which is often produced naturally during the grapes' fermentation.

This acid is beneficial for delivering adjustments to such wine varieties as Rieslings, Muscat, and Gewurztraminer. So if you’re planning to make any of these, it’ll certainly be nice to have some Malic Acid in your toolkit.