MALIC ACID 1 LB

Malic acid is very important in wine. If there is not enough, the wine will taste “flat,” and will be more susceptible to spoilage. If there is too much, the wine will taste “green,” or “sour.” Thus it is important for the winemaker to control the amount of Malic acid present.  It may need to be added to wine to aid in malolactic fermentation. Can also be used to improve or add tartness to wine at bottling.

MALIC ACID 1 LB
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