Acids

Blend of tartaric, malic and citric acids.

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

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

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

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

Reagent for acid testing kits.

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 in wine and beer to retard oxidation, or browning.