Acid blends are mixtures of acids that are naturally found in wine making grapes. Most blends primarily contain malic, citric, and tartaric acids. Wine making grapes contain more than just these acids but these are the three most abundant acids.
Malic acid contributes tartness to wines. It is the primary acid found in apples for a point of reference. Citric acid, of course, is the dominant acid found in citrus fruits. Tartaric acid also brings tartness to wine and is the dominant acid in cranberries.
An acid blend is used to increase the titratable acidity of a wine. While the point here is to adjust the amount of acids contained within the must it will have an effect on the pH of the must, a measure of the strength of the acids present. Continue reading “Acid Blends in Wine Making”