* Selling Unit: 1 * Malic acid is a common ingredient used for adjusting the acidity levels of certain types of wines. It is less sour than tartaric acid, so some winemakers prefer using it for Rieslings, Gewurztraminer, and Muscat varieties. However, adding Malic acid to any wine that will go through malolactic fermentation is not recommended. This is because only half of the added malic acid will convert to lactic acid during this process. Regarding acidity adjustment, 3.4g of Malic acid per gallon of wine will increase the acidity by 0.1%. Malic acid has a lower pH than tartaric acid and is ideal for adjusting the sharpness of ciders, as it is found in apples. For those who are measuring, one level teaspoon of Malic Acid is approximately 2.7 grams. This amount will raise the acid content of a U.S. gallon of wine by 0.15%. This is slightly less compared to tartaric acid. * Product of Europe