Acid mix for fruit wine containing Malic, Citric and Tartaric acid. Acids give wines their characteristic crisp, slightly tart taste. Alcohol, sugars, minerals, and other components moderate the sourness of acids and give wines balance. Acids naturally occur in fruits. Riper fruits will generally have a lower acid concentration whereas unripe fruit has a high acid concentration.
The acid mix can be used prior to fermentation to adjust the pH (adding more acid will decrease the pH concentration) or after alcoholic fermentation to adjust the acidity in your final product.
Ideal pH values for fruit wines : 3,2 -3,8