Malic Acid is a naturally occurring acid found in most sour or tart fruits.Most often associated with adding the green apple, cherry or grape flavour in most fermentations.
As some fruits or flowers used for distilling do not contain sufficient levels of acid on their own, Malic Acid can then be added in impart the acidity required.
Malic Acid is also used to reduce pH levels.
pH levels are critical when brewing beer, cider and wine or the tasting experience will be horrible. The correct acidity levels help to counter the sweetness and bitter components.
A beverage that features too much acidity will taste extremely sour and sharp and produce a physical response from the mouth and tongue. A beverage with not enough acid present will taste somewhat flabby and flat and its intended flavour will hard to discern.
Directions for Use:
- Malic Acid can be added either before or after the primary fermentation.
- 1.0 g/L addition of Malic Acid will increase the TA (titratable acid) by about 1.12 g/L and will decrease the pH by 0.08 pH units.
- Add 8.9g of Malic Acid to 100ml of water.
Adding 1ml of this solution to your sample will result in a TA (titratable acid) increase of 0.100g per 100ml.
Storage Requirements:
Store in a cool, clean and dry area. Keep away from heat and direct sunlight, preferably at room temperature.