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Acids in Cider
The acids in cider play a vital role in both the cider making process and in the final flavor of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH enviroments and contribute to the fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavors found in cider, and typically between 4.5 and 7.5 grams of malic acid per liter of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as it's concentration decreases as the fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavor of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally.