Malic Acid is the primary acid found in apples, cherries, and plums. Malic Acid can be added to white wines to bring out an "appley" character. Especially well suited for Sauvignon Blanc and other crisp wines. Recommended dose is to add to taste, beginning with 1/2 tsp. per 5 gallons of wine. We do not recommend using malic acid when potassium sorbate is already being used in wine stabilization. This can lead to geranium-like aromas and flavors in your wine, which are significant off characteristics.
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