MALIC ACID

APPLICATION

• During the harvest, as a must acidifier.
• In white, rosé and red wines for acidity correction during winemaking processes.

DOSAGE

• Must: 0.5-1 g/l.
• Wine: 0.5-2 g/l.

Maximum acidification limit:

– Fresh grapes, grape must, partially fermented grape must and new wine under fermentation: 1.5 g/l expressed as tartaric acid.
– Wine: 2.5 g/l expressed as tartaric acid.