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Tartaric Acid 500g: Used to reduce the pH in wine. Mix with a small quantity or wine then add to the bulk.
Tartaric acid is, from a wine-making perspective, the most important in wine due to the prominent role it plays in maintaining the chemical stability of the wine and its color and finally in influencing the taste of the finished wine.
Tartaric acid is most often added, but winemakers will sometimes add citric or malic acid. Acids can be added either before or after primary fermentation. They can be added during blending or aging, but the increased acidity will become more noticeable to wine tasters if added at this point.
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