Acid Blend

Acids are called for in many recipes to raise the acidity (lower the pH) of many musts and wine. Typically, acids such as citric acid, malic acid, and tartaric acid (or a combination there of) can be used to raise the acidity of wine. It is suggested that the acid of the wine be measured (via acid-titration) before any acid additives be placed in the wine, as calculating the current acid level, the desired acid level of the wine, and the quantity of acid to add requires great precision.