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.
The main acid of apples and also one of the acids found in grapes.
It encourages rapid fermentation and assists in producing aroma and flavour. Malic acid has a sharp, green taste - rather like the tangy freshness of a green apple.
malic acid : One of the two primary acids found naturally in grapes. Malic acid levels are higher in grapes grown in cool climates or under dense shaded grapevine canopies.
Malic acid: One of the three primary acids, along with tartaric and citric, that occur naturally in grapes and play a part in the flavour and acidity of wine.
The organic acid found in apples, grapes and wine. Malic acid is converted to lactic acid during malolactic fermentation.
Malic acid :
Acid abundant in green grapes and which gives a tarty taste to the wine.
Malolactic fermentation : ...
Malic acid, on the other hand, is frequently described as overly harsh, sharp and with a green taste like an unripe apple.
Malic acid Sharp, appley acid.
Malolactic Fermentation Abreviated to MLF. Conversion of harsh Malic acid to a softer Lactic acid, and carbondioxide.
malic acid, the sharp, appley acid most notable in grapes from cool years.
Malic Acid: A tart fruit acid converted into lactic acid during malolactic fermentation.
Maturity: The period in a wines life that can be described "after youth but before its decline". It can be 3 years or 3 decades depending on the wine.
Malic 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.
Malic Acid—The "apple" acid found naturally in grapes which can be converted to lactic acid during Malolactic Fermentation.
An acid in wine which adds a hard or sharp taste to wine. High concentrations of malic acid are undesirable. It is reduced through intentional malolactic fermentation.
Malolactic fermentation ...
particularly raw, "appley" acid in grapes
grape used to make sweet Madeira ...
Malic acid (Malique)
Malic acid, which occurs naturally in many wines, is transformed into lactic acid during malolactic fermentation.
Malic acid: A natural organic acid which occurs in ripe grapes in relatively high concentrations. It is the second most abundant organic acid in most varieties.
Malic acid See 'acids', 'malolactic fermentation'.
Malolactic fermentation Transformation (not technically a fermentation at all) in which the tart tasting malic acid present in young wine is transformed into the softer lactic acid.
One of the main contributors to the acidity of a wine. Malic acid has a sharp, green apple like taste.
An acid found in high concentrations in unripe grapes, it has a tart, sharp flavour. It is lost as the grapes ripen, which is one reason why wines from very warm climates often have a low natural acidity and can taste *flabby.
One gram of malic acid converts roughly into 0.67 grams of lactic acid and 0.33 grams of CO2.
WHY USE IT? There are several reasons: ...
Malic Acid A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples.
Malic acid. common acid in grapes which gives a bright crisp element to the wine.
MALIC ACID: Mainly found in apples, bananas, pears & stoned fruit. It has a sharp, green (appley) taste which may be desirable in some white wines, in others (especially reds) it is not.
Malic acid has a green apple-like flavour in young grapes, which recedes during the ripening cycle.
White grape variety. Portuguese.
Grapes contain malic acid, and it remains in the wines after primary fermentation. This tart-tasting acid imparts a sour green-apple note to unfinished wines.
Malic acid is a major component of a wine's acidity. It has a sharp taste that reminds one of a tangy green apple. This taste may be appreciated in white wines, however, it is usually not appreciated in reds.
Transformation of malic acid into lactic acid using bacteria. In Rioja and Navarra, malolactic fermentation usually occurs spontaneously some weeks or even months after alcoholic fermentation.
Low-acid musts are usually corrected by adding tartaric acid (the principal acid in grapes), malic acid, citric acid, or acid blend. An acid testing kit is indispensable in measuring initial acidity.
An organic acid produced in wine from malic acid during malolactic fermentation.
A wine is lacking in density and structure
A heavy sediment primarily consisting of dead yeast cells and grape pulp.
A bacterial fermentation process which converts a grape's malic acid (a harsh green-apple-flavored acid) into the silkier, more buttery-flavored, lactic acid.
This is the conversion by bacteria (lactobacillus) of some of the malic acid naturally present in grapes into lactic acid. Malolactic has the effect of "softening" the wine, taking some of the sharp edge off.
Winemakers who barrel-ferment their white wines often put them through a secondary fermentation, common to virtually all red wines, in which the malic acid naturally occurring in wine grapes is converted into lactic acid.
Lactic acid bacteria have a useful role in winemaking converting malic acid to lactic acid in malolactic fermentation.
Peculiar characteristic of this wine, thanks to the high quantity of malic acid and the lively total acidity, is its vocation to be sparkled, fermented in bottle (Champenoise method) or in autoclave (Charmat method).
This is basically a bacteria fermentation that converts Malic acid into the softer lactic acid. The byproduct creates another ester known as diacetyl, which many of us refer to as butter.
Malolactic conversion: a conversion by bacteria of the malic acid in wines into lactic acid which results in a lowering of the overall acidity, and, hence, tartness of the wine.
What happens during this fermentation is that malic acid, which has a sharp flavor, is acted on by special bacteria. This usually takes place in a barrel set aside for this purpose.
Malic acid is the same acid that is in apples. Lactic acid is smooth, like the creaminess of whole milk. Starting a malolactic fermentation involves a different kind of yeast that gobbles up malic acid and poops out lactic acid.
Winemaker Andrea Faccio ferments the juice in stainless steel and allows it to go through a full malolactic (this is geek talk for a second fermentation, whereby malic acid is converted to lactic acid, and the result is a smoother, rounder, ...
Chardonnay is encouraged to undergo a second fermentation, called Malolactic Fermentation: Bacterial fermentation in which malic acid is converted to lactic acid and carbon dioxide, adding complexity to and 'softening' wines.', '', 250)"; ...
Malolactic fermentation: A secondary fermentation in which the more tart malic acid in a wine is converted by lactic bacteria into softer lactic acid and carbon dioxide.
Malolactic fermentation is desirable when new wines are too high in malic acid, as in Germany, or when particular nuances of taste and flavour are desired, as in the red wines of Burgundy and Bordeaux in France.
Malolactic fermentation is a process in which lactic acid bacteria converts the harsher malic acids (think green apple pucker) in the juice into lactic acid (think creamy milk) to produce a softer mouth feel and overall a more inviting palate ...
Its action converts the naturally occurring Malic acid into Lactic acid plus Carbon Dioxide gas. Reduces total acidity by this action.
Azal Tinto wines have a high level of malic acid, which they retain in part due to the cooler climate of Vinho Verde. This malic acid gives Azal Tinto wines tartness or tanginess, which is beneficial in blends as it adds structure.
A secondary fermentation that changes the tart malic acid (found in green apples) into the softer lactic acid, found in milk. Common in red wine, but used almost exclusively in Chardonnay for white.
Although wines can have a number of acids, amongst the most important are tartaric and malic acid naturally present in grapes, and lactic and succinic acid which are produced during fermentation.
The grenache grape is relatively low in both pigment and malic acid, and oxidizes readily.
add "Acid Mixture A" which consists of 50% tartaric acid, 30% malic acid and 20% citric acid. If the must is acid-deficient but measures higher than 4.5 p.p.t.
A secondary fermentation which converts the malic acid in a wine to lactic acid, which reduces the total acidity of the wine. This softens and adds complexity to most red wines, and can produce buttery richness in white wines such as Chardonnay.
It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria living in the wine. Malic acid is harsh, it is changed into lactic acid supple and stable.
Malolactic Fermentation The bacterial conversion of malic acid into lactic acid, which occurs during or after fermentation. By-products of the conversion include carbon dioxide as well as butter-like aroma and flavour compounds.
A biochemical reaction, sometimes called secondary fermentation, where bacteria converts malic acid into lactic acid and carbon dioxide-no alcohol is produced.
Malolactic fermentation: The conversion of tart malic acid into softer lactic acid. A secondary fermentation that may occur either during primary fermentation or after primary fermentation is completed.
A secondary fermentation which converts the malic acid in a wine to softer lactic acid. This winemaker's trick reduces the overall acidity of the wine, softening most red wines and imparting a creaminess to white wines such as Chardonnay.
Malic, citric and tartaric acids come from the grape; lactic acid converts the malic acid to a softer one during fermentation. The oxidation of alcohol can cause acetic acid, sometimes referred to as volatile acidity.
Fermentación Maloláctica (malolactic fermentation) Transformation of malic acid into lactic acid through the action of certain bacteria. It is an almost essential process in the making of quality tinto wines, since this is how they become smooth.
The acidity is usually tasted as soon as it comes into contact with the sides of your tongue, similar to biting into a cold Granny Smith apple. Cooler growing climates produce wines higher in tartaric and malic acid, ...
Wines are reported to have pronounced acidity derived mainly from the malic acid content of the grape. Aroma described as a combination of hints of peach, melon and basil together with citrus and mineral flavors.
Malolactic fermentation secondary fermentation by bacterial action, which transforms malic acid into lactic acid and reduces the overall acidity of the wine, thus creating the "buttery" flavor often found in white wines such as Chardonnay.
See also: Malic, Wine, Acid, Fermentation, Grape