Malic Acid

Malic Acid
Item 2138

Malic acid, along with tartaric acid is one of the principal organic acids found in wine grapes. It is found in nearly every fruit and berry plant but its most often associated with green apples from which flavor it most readily projects in wine.

2138Malic Acid$1.952 oz
2139Malic Acid$5.751 lb

As the grape vine progresses through the ripening stage, malic acid is metabolized in the process of respiration and by harvest its concentration could be as low as 1 to 9 g/L. The respiratory loss of malic acid is more pronounced in warmer climates. When all the malic acid is used up in the grape it is considered “over-ripe” or senescent. Winemakers must compensate for this loss by manually adding acid at the winery in a process known as acidification. Malic acid can be further reduced during the winemaking process through malolactic fermentation or MLF. In this process bacteria convert the stronger malic acid into the softer lactic acid. Consult a winemaking textbook for specific usage rates; generally 1 teaspoon = approximately 4 g. Do not mix with highly alkaline solutions (sanitizers); release of potentially harmful gases is possible.

Homemade cider is best served warm with wine mulling spices

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