Acids

Blend of tartaric, malic and citric acids.

Used in wine and beer to retard oxidation, or browning. A strong anti-oxidant, ascorbic acid can be used when racking to prevent oxidation, and the resulting browning. It will provide protection for a few days, after which point any unused ascorbic acid w

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

Widely used as an acidulant for preservation and flavor enhancement. Perfect for lowering your PH, ideal to use when brewing Sour Beers.
Lowers pH in mash. Add 1 teaspoon per cup of water. Can use up to 4 teaspoons.

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%.

Used to lower mash or sparge water pH
10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower concentration than the Lactic, it is slower to change the pH of your water and t

Acid reducing powder.
Lowers acidity levels. 3.8g per gallon will reduce acidity by roughly .1%. Wine must be refrigerated for several weeks after application. Tartaric acid drops out as potassium bitartrate. Test first on a small amount.

The most desirable and stable of the wine acids. One teaspoon per gallon will increase acidity by 0.1%.
The preferred type of acid for making Total Acidity (TA) adjustments in must or wine. Adding 3.8g per gallon adjusts acidity by +.1% (1g/L). Some acid