Rio

[jtc]

Nov 2, 2017 16:28:57 GMT beedee said:

Bit of a run down from the web:

Malic acid occurs naturally in fruits such as apples and berries. It's also the second major acid in citrus fruits, following citric acid. Malic acid used in foods most often is created via hydration of maleic acid and fumaric acid. Malic acid is considered 78 to 83 percent as tart as citric acid (when pure).

Acids, effect on flavor:
Citric Acid: bright, refreshing
Acetic Acid: pungent, vinegar
Fumaric Acid: clean, dry
Malic Acid: mellow, smooth
Tartaric Acid: brusque, dry

Some say that Citrus can mute flavours, and apparently it needs to be used in very tiny amounts if not diluted (I've seen 1 drop for 10ml of juice).

Aha
Thanks for the education people 👍😘

[jtc]

I'll change the sour to citric cheers. I think we have a good starting point for this recipe now 😊🤗👍