Description
Malic Acid can be used to make acid adjustments in some white wines when no ML fermenation will be performed. Also used in ciders.
One teaspoon or 3.4g per gallon will increase acidity by 0.1%.
Malic Acid contributes to the sourness of unripe apples. Sour apples contain high proportions of the acid. It is present in grapes and in most wines with concentrations sometimes as high as 5 g/l. It confers a tart taste to wine; the amount decreases with increasing fruit ripeness. The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor. It is also a component of some artificial vinegar flavors, such as “salt and vinegar” flavored potato chips.
DL-Malic Acid can be used as an acidulant in cool drinks (including lactobacillus drinks, milk drinks, carbonated drinks, cola, beer, wine and mead). It is used as a color-keeper and antiseptic of juice. It is useful as an emulsion stabilizer of egg yolk. Malic can also be used as a pharmaceutical intermediate, cosmetic rinse, metal cleaner, buffering agent, retarder in textile industry, and fluorescent whitening agent for polyester fiber. In cosmetics it is claimed malic acid may keep your skin firm and hydrated and improve your overall well-being.
Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has been tested as experimental therapy for various conditions.
I HAD NO IDEA DEPT: Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785. Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus. In German it is named Äpfelsäure (or Apfelsäure) after plural or singular of the fruit apple, but the salt(s) Malat(e). Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince. It is present in lower concentrations in other fruits, such as citrus.
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