Malic acid
/mælɪk ˈæsɪd/
Winemaking, Acidity, Flavor, Fermentation, Chemistry•Last updated April 28, 2025
Malic acid is a naturally occurring organic acid found in grapes that contributes to the tart, green apple-like flavor and crispness in wine. It plays a significant role in the taste and acidity of wine.
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.