Package size 100gm vacuum sealed
Malic acid decreases as the grape ripens, mostly due to metabolic respiration.
During warmer days, respiration will be high and so the total amount of malic acid decreases.
However in cooler climate, its concentration will reamain high.
If there is not enough malic acid, the wine will taste flat and will be more susceptible to spoilage. It there is too much the wine will taste sour.
Usual doseage rate is 1tsp per 5 litres or as required