The "apple" acid found naturally in grapes which can be converted to lactic acid during Malolactic Fermentation.
One of the three primary acids (with tartaric and citric) that occur naturally in grapes and play a part in the flavour and acidity of wine. Malic acid lends fruitiness to wine but is strong in flavour and can be harsh if overabundant. Malolactic fermentation is a technique used to diminish its adverse effects.
is one of the most widespread acids in plants. It is found in large quantities in the green grape and diminishes between veraison and harvest, slowly in cool weather, and rapidly in warm weather. The amount of malic acid in a ripe grape varies according to the variety and year. When a wine undergoes malolactic fermentation, the malic acid is transformed to lactic acid, reducing the acidity.
A tart fruit acid converted into lactic acid during malolactic fermentation.
The raw, unripe form of acid that is present in wine. A little helps give a wine brightness, as long as it's balanced with a larger amount of ripe tartaric acid.
A naturally occurring acid in many wines that is characterized by the sharp crisp acid in a 'Granny Smith' cooking apple. This acid is often reduced in a wine through the use of malolactic fermentation.
A double carboxylic acid which adds a sharpness to wine. Undesirable in high concentrations it is often reduced through malolactic fermentation to lactic acid.
Is the principal acid contained in apples and many other fruits and vegetables, adding a unique taste to food and beverages as a natural flavoring.
One of the two principal acids found in grapes similar to the acid found in apples, it has a sharp green taste that whilst desirable in some white wines is definitely not in others and all reds. Therefore winemakers will encourage it's conversion to lactic acid through maloctic fermentation. Levels of malic acid are significantly higher in cooler climates
Along with tartaric acid, malic acid is one of the two principal acids that occur naturally in grapes. Malic (from the Latin malus or apple) acid is found in a number of fruits other than grapes and provides wines with a provides a tart, fruity flavor. Malolactic acid converts malic acid to equal parts of lactic (from the Latin lact or milk) acid plus carbon dioxide. Malolactic fermentation therefore both reduces total amount of acid in a wine and changes the crisp malic taste to a more "buttery" lactic taste.
An antioxidant, acidifying agent, or flavor enhancer. Possesses a slight apple flavor and is used to mask bitter tastes and provide tartness.
This acid can give wine an green apple-like flavour
An organic acid found in unripe apples and other fruits.
One of the main contributors to the acidity of a wine. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple. Whereas this may be desirable in some white wines, in others, and in most reds, it is not. Hence winemakers encourage its conversion to lactic acid with the malolactic fermentation. Other important acids include citric, tartaric and acetic.
Malic acid is the most potent aluminum detoxifier known. It is especially effective at decreasing aluminum toxicity in the brain.
Malic acid is found in Apples, Apricots, Nectarines, Peaches and others. Malic acid helps to keep the fermentation rate up.
Acid abundant in green grapes and which gives a tarty taste to the wine.
Derived from apples, this glycolic acid is great for removing dead skin cells (exfoliation) and brightening the skin (clarifying).
A glycolic acid derived from apples.
As A Treatment"...The low oxygen levels require ATP to be made in an anaerobic environment, a set of reactions in which malate (the anion of malic acid) and magnesium are both required..."
this is converted by malolactic fermentation into the softer lactic acid – which by the way is not the same strain that you find in milk (that is why those with lactose intolerance can still drink wine).
A naturally occurring acid found in apples, grapes grown in less sunny regions, and certain other fruit. It is the presence of malic acid, along with bacillus gracile, which sometimes produces malo-lactic fermentation.
Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. In its ionised form it is malate, an intermediate of the TCA cycle along with fumarate. It can also be formed from pyruvate as one of the anaplerotic reactions.