Acids

Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. 
In addition, it can increase acidity at a ratio of 0.1% for each teaspoon per gallon. Adding too much, however, will create a very tart flavor

Malic acid is less sour than tartaric acid. Can be used to make acid adjustments in some white wines when no Malo-Lactic fermentation will be performed. Also used in ciders. 3.4g (1 tsp.) per gal adjusts acidity by +.1%.

Reagent for acid testing kits.

Blend of tartaric, malic and citric acids.

Used to lower mash or sparge water pH. 10% concentration.

The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.

Acid reducing powder. Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%.

Perfect for lowering your PH, ideal to use when brewing Sour Beers.

Used in wine and beer to retard oxidation, or browning.