L-Malic Acid

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L-Malic acid is the most sour organic acid in wine that is most commonly associated to the sharp green acidity of an apple (Amerine et al. 1965). It is highly abundant before verai son and rapidly broken down during ripening through biological mechanisms that accelerate with increasingly warm temperatures (Sweetman et al., 2009, Lakso & Kliewer, 1975). Its quantity in must prior to fermentation is useful for calculating acid additions because malolactic fermentation naturally deacidifies wine’s titratable acidity approximately 0.56 g/L for each gram of malic acid in the unfermented must. The end of malolactic fermentation is generally characterized below concentrations of 0.1 g/L (AWRI, 2020). To learn more about L-Malic Acid and its importance in winemaking, become a Bound advising client. Show more