Malic Acid is the primary acid found in fruits such as apples, cherries, peaches and plums. It is typically used in wines that are naturally lacking in acid. Wines too low in acid are flat tasting. Malic Acid adds a liveliness to the wine and helps to bring out it`s fruity flavors. Recommended dose is to add to taste beginning with 1/2 tsp. per 5 gallons of wine. Use sparingly because a little goes a long way! Not recommended to use malic acid when potassium sorbate is already being used in wine stabilization. This can lead to unfavorable aromas and flavors in your wine.