Wine Acids (Citric, Malic, Tartaric and Blend)


Citric Acid, derived from citrus fruits:  Used primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity.
A rough approximate of weight is 1 tsp = 4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.


Malic Acid, derived from Apples: 3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders.  Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.   A rough approximate of weight is 1 tsp = 2.7 grams

Tartaric Acid, derived from grapes: Tartaric acid is the primary acid found in grapes. In part, tartaric acid is responsible for the vinous character of wine. This acid also lowers the pH (typically pH 3.2) of must and finished wine, to a level that spoilage bacteria cannot live, as well as acting as a preservative after fermentation. Recommended dosage is to taste, beginning with 1/2 tsp. per 5 gallons. It is a good practice to monitor additions of tartaric acid using pH test equipment such as pH strips or a pH meter.

Acid Blend, a mixture of all three above:  Acid Blend is a blend of three different acids: citric, tartaric and malic acids. Use Acid Blend to adjust pH in grape wines and to adjust pH and balance flavor in fruit wines. Acid blend can also benefit ciders that need to have the tartness adjusted. Recommended dosage is up to 1/2 tsp. per 5 gallons or to taste.

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