Usually a mixture of malic, tartaric, and citric acids. Used by winemakers to correct low acidity levels. In many wines, the blend is preferred to any one acid for its roundness of flavor. Wines made from vinefera grapes may benefit from the use of tartaric acid instead.
A mixture of ascorbic and citric acids. Used for adjusting the pH of a must.
A mixture of tartaric, malic and citric acids, acid blend is patterned after the combination of acids that occur naturally in grapes and is a convenient way to increase acidity while maintaining grape character. Although the combination varies by provider, acid blend tends to be either 50-25-25 or 40-40-20 tartaric-malic-citric. Due to its malic acid component, acid blend typically should not be added to a wine after malolactic fermentation is complete.
A blend of the three primary acids found in fruit: Tartaric, Citric and Malic. Used in wine making to help bring out the fruitiness in wines that are lacking in acid.
A blend of acids important to wines, usually citric, malic and tartaric acids.
A combination of malic, tartaric, and citric acid. These components will be necessary additions to juices that are lacking in these compounds. Use of an acid testing kit will indicate required additions of this blend, or make use of standard recipes available.