Malic acid plays a crucial role in wine making, contributing to both its taste and stability. As a naturally occurring organic acid found in grapes, malic acid provides a tart and crisp flavor profile to wines, particularly in cooler climate varieties. This acidity helps balance the overall taste and adds a refreshing quality to the wine.
In addition to its flavor impact, malic acid also influences the fermentation process. During primary fermentation, yeast converts malic acid into lactic acid, a process known as malolactic fermentation. This secondary fermentation step softens the acidity and enhances the complexity and smoothness of the wine. Winemakers can control this transformation to achieve desired levels of acidity and flavor characteristics.
It can be used to make acid adjustments in some white wines when with no ML fermentation will be performed. Also used in ciders.
- 3.4g per 3.8L adjusts acidity by +.1%.
Size: 250 grams
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