Acid Blend, Powder
Typically a blend of tartaric, malic and citric acids in a 40-40-20 ratio. Its addition is not recommended today as frequently as in the past, mainly because it adds quantities if citric acid that are in excess of that usually found in grapes and grape must. The result of excessive citric adid in wine that is subjected to malolactic fermentation (MLF) is the production of excessive quantities
of the compound diacetyl, a compound that is desirable in red wines in small quantities, but when produced in excessive amounts are objectionable to the consumer. If acid needs to be adjusted, tartaric acid is the preferred agent.