Definitions for "ACID BLEND"
Usually a mixture of malic, tartaric, and citric acids. Used by winemakers to correct low acidity levels. In many wines, the blend is preferred to any one acid for its roundness of flavor. Wines made from vinefera grapes may benefit from the use of tartaric acid instead.
A mixture of ascorbic and citric acids. Used for adjusting the pH of a must.
A mixture of tartaric, malic and citric acids, acid blend is patterned after the combination of acids that occur naturally in grapes and is a convenient way to increase acidity while maintaining grape character. Although the combination varies by provider, acid blend tends to be either 50-25-25 or 40-40-20 tartaric-malic-citric. Due to its malic acid component, acid blend typically should not be added to a wine after malolactic fermentation is complete.