One of the three major acids found in grapes, Malic Acid can be used to increase the acidity in wines and ciders while decreasing pH, and help maintain color.
By adding 3.3 grams or 1 approximately 1 tsp. Malic Acid will raise the acidity of 1 - gallon of juice by .1 percent.
Malic acid can impart a sharp flavor reminiscent of green skinned apples. Moderation and minimal additions is advised.
Malic Acid should not be added to wine destined for Malo-Lactic fermentation as the Malic acid additions will not be converted to Lactic Acid.