Get some malic acid if you want it to be a different type of sour, or tartaric acid if you want it to be more tart.
Oh actually other suggestions; buy some N-Acetyl-L-Tyrosine (Often called NALT), it's incredibly sour and slightly sweet, once again different from from the fruit acids (malic, citric, tartaric). NALT is a precursor to Tyrosine an amino acid. You need only the tiniest amount on the tongue to get the affect. The sourness is from the acetyl group, and I think the slight sweetness is from the tyrosine/or the complete structure, as related compounds are used as artificial sweeteners.
Hmm, that's interesting but IIRC Tyrosine itself isn't all that sour when tasted, nor are really any other amino acids I can think of aside from possibly Taurine, I assumed it was a small amount of hydrolysis of the acetyl group was occurring to enable the taste difference, but if you've got some more context I'd love to hear it