Acid Adjustment

Acidity is a key structural component of wine. Target pH: 3.2–3.6 for most wines; TA: 5.5–8.5 g/L.

Tartaric Acid

The preferred acidulant. Metabolically stable, won't be consumed by bacteria. 1g/L lowers pH by ~0.1 units.

Malic Acid

Can be metabolised by LAB during MLF — don't add malic acid if you plan to do MLF.

Citric Acid

Common in country winemaking. Can be metabolised to acetic acid by LAB. Avoid in wines undergoing MLF.