If you wanna drink it pretty quick after it's done and don't care too much about it tasting the best then you can do without, for optimum results I'd use them though. Here's some more info on both of those ingredients if you wanna read more...Acid blend may affect the taste, many fruits contain acids but guess work may be a bit more difficult. Here is a link with a lot of info about acid and winemakingTannins are a family of natural organic compounds that are found in grape skins, seeds, and stems. They are an excellent antioxidant and natural preservative; Also they can affect the color, aging ability and texture of the wine.While tannins can not be smelled or tasted, they can be perceived during wine tasting by the tactile drying sensation and sense of bitterness that they can leave in the mouth.This is due to the tendency of tannins to react with proteins, such as the ones found in saliva. In food and wine pairing, foods that are high in proteins (such as red meat) are often paired with tannic wines to minimize the astringency of tannins.However, many wine drinkers find the perception of tannins to be a positive trait—especially as it relates to mouthfeel. The management of tannins in the winemaking process is a key component in the resulting quality.