Examples

• A young, unoaked Chardonnay often exhibits high levels of malic acid, contributing to its crisp and tart profile.
• In cooler climate regions, such as parts of Burgundy, wines may retain more malic acid, enhancing their freshness and acidity.
• During the winemaking process, a winemaker might decide to block malolactic fermentation in a Sauvignon Blanc to preserve the wine's vibrant malic acidity.

Etymology

The term 'malic acid' derives from the Latin word 'malum,' meaning 'apple,' as it was first isolated from apple juice in 1785 by Carl Wilhelm Scheele, a Swedish chemist.

Usage Notes

Malic acid is often discussed in the context of malolactic fermentation, where it is converted into lactic acid, affecting the wine's acidity and mouthfeel. Winemakers may choose to allow or prevent this conversion based on the desired wine style.