I've been re-reading this section of the book (pages 45-47), and I think
this is what he is saying:

"Tartaric acid, 0.2%-0.8%" (ie. 2 - 8 g/L)

"malic acid, 10%-70% of total acidity of wine" (ie. TA of grape must is
normally in the range of 0.6-1.0%, so the malic component would be in the
range of 0.06-0.8%, or 0.6 - 8 g/L)

"Succinic acid, approx 0.1%" (ie. approx 1 g/L)

"Acetic acid, less than 0.1% (ie. less than 1 g/L)

Comments?

I'm looking for other sources of information to quantify the acids in wine
... any leads?