Malic Acid is used to lower the pH of wines and apple cider and given that it is naturally found in applies it is the best choice for pH adjustment in ciders.

Malic Acid is weaker than tartaric acid and will reduce the pH and produces less overall sourness to the final product.

Malic acid is a good choice for adjust the pH of Rieslings, Gewurztraminer and Muscat wine varieties as it contributes to a fruity final flavour profile.