Acid Blend: Difference between revisions
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[[file:acid_blend.jpg|thumb|150px|right|Acid Blend]] | |||
A blend of acids important to [[Wine|wines]], usually [[Tartaric_acid|tartaric]], [[Malic_acid|malic]] and [[Citric_acid|citric]] [[Acid|acids]]. While there are many different formulations of acid blend, the recipes on this site calling for acid blend assume a blend of 50% tartaric, 30% malic and 20% citric. If your acid blend uses a different ratio, you may want to use slightly more or less depending on your blend. | A blend of acids important to [[Wine|wines]], usually [[Tartaric_acid|tartaric]], [[Malic_acid|malic]] and [[Citric_acid|citric]] [[Acid|acids]]. While there are many different formulations of acid blend, the recipes on this site calling for acid blend assume a blend of 50% tartaric, 30% malic and 20% citric. If your acid blend uses a different ratio, you may want to use slightly more or less depending on your blend. | ||
[[Category:Wine]] | [[Category:Wine]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 20:24, 15 September 2017
A blend of acids important to wines, usually tartaric, malic and citric acids. While there are many different formulations of acid blend, the recipes on this site calling for acid blend assume a blend of 50% tartaric, 30% malic and 20% citric. If your acid blend uses a different ratio, you may want to use slightly more or less depending on your blend.