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Malic Acid


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Preparation of malolactic cultures. Potential use for acid adjustments in wine discouraged due to possible activation of malolactic activity along with strong ‘apple’ taste apparent in wines with high concentrations of malic acid. Consult a winemaking textbook for usage rates. 5 ml (one teaspoon) = approximately 4 g.


50 g, 200 g, 300 g, 500 g, 1 kg