It is found in small amounts in grapes and in larger quantities in many other fruits. It is metabolized during fermentation, so usually little remains at the end of fermentation. Like tartaric acid it buffers to a nice low pH. It may be used as a substitute in place of tartaric acid to acidify a wine. About 3.5 grams per gallon will increase acidity by about 0.1% and decrease pH by 0.1.
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