Description

Acid Blend – For use in Wine and Cider

Acid blend in winemaking is a mixture of natural food-grade acids that winemakers add to improve the balance, freshness, and overall taste of a wine. It helps adjust wines that taste flat, dull, or low in acidity.

Most older published wine recipes will only call for citric acid, however, this will not produce the best wine. It is best to add an acid that comes close to the acidity of grapes. Grapes comprises about 50% tartaric acid, 40% malic acid and 10% citric acid. Each of these acids contributes something slightly different to the wine’s flavour and structure. If you just add one type of acid, you miss out on the benefits that the other acids contribute to the final flavour.

For best results always use Acid Blend as a direct substitute for citric acid mentioned in recipes.

Mix ratio

The Harris Acid Blend uses a mix that provides the best acid balance for any type of wine being made: 45% Tartaric Acid, 35% Malic Acid, 20% Citric Acid.

What books say about mixed acids:

Progressive Winemaking by Peter Duncan & Bryan Acton
“Experiments with acid-deficient musts have indicated that neither citric, malic or tartaric acids on their own provide a perfect acid balance. The best results were in fact achieved with a mixture of these three acids.”

What Acid Blend Does in Wine

Winemakers use acid blend to:

• Increase acidity in low-acid wines
• Brighten fruit flavours
• Improve balance between sweetness, alcohol, and acidity
• Create a fresher, more lively taste
• Help certain fruit wines taste more natural and well-rounded

When Winemakers Use Acid Blend

Acid blend is especially helpful when making:

• Fruit wines (strawberry, peach, cherry, etc.)
• Country wines
• Wines made from fruits that naturally have low acidity

Why Use Acid Blend Instead of a Single Acid

Acid blend works well because it mimics the natural acid balance found in grapes. Instead of adding just one acid, the combination produces a more natural wine profile.