Predominant acid found in grapes. The preferred acid to use when making upward adjustments to acid levels in grape musts/juice or wine. 3.8 g/gal. (~0.80 tsp./gal) will raise total acidity (TA) by 1 gm/liter or .1% TA. The normal range for TA in musts and juice and finished wine are as follows:
Must/Juice g/L Finished Wine g/L
Dry White 7.0-9.0 5.0-7.5
Dry Red 6.0-8.0 4.0-5.5
Sweet White/Red 7.5-9.0 5.5-7.5
An acid test kit can be used to determine acidity of your must or wine.