Malic acid contributes tartness to wines. It is the primary acid found in granny smith apples for a point of reference. Citric acid, the dominant acid found in citrus fruits. Tartaric acid brings tartness to wine and is the dominant acid in cranberries.
Acid blend is used to increase the titratable acidity of a wine. While the point here is to adjust the amount of acids contained within the must it will have an effect on the pH of the must, a measure of the strength of the acids present.
Grape acids are usually at the following concentrations:
- Tartaric = +6 g/L (50%)
- Malic Acid = 4-6.5 g/L (40%)
- Citric Acid = 0.1-0.7 g/L (10%)
Cellars Choice acid blend is composed of the following:
- Malic Acid = 50%
- Citric Acid = 40%
- Tartaric Acid = 10%