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 will drop out as potassium bitartrate if you do a cold stabilization. Produced naturally in Europe from grapes.