Malic Acid
Malic Acid is one of the main acids found in the acidity of grapes. Its concentration decreases the more a grape ripens. Recognised by the OIV, malic acid is permitted for use in grape wine in 60 countries worldwide.
An acid of natural origin contained in most fruit (L-malic acid) or synthetically made: DL-malic. It is used for the acidification of musts and wines in the conditions set by the regulation
White or off-white crystalline powder or granules with a clearly acid flavour. Melting point of D,L-malic: 127°C-132°C Melting point of L-malic: 100°C. For further substance information, please see the International Oenological Codex.
Synonym(s): DL-Malic acid, 2-Hydroxybutanedioic acid, Hydroxysuccinic acid
CAS Number: 6915-15-7
E Number: 296
INS Number: 296
International Organisations
Codex Alimentarius
-Classification, Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Acidification Malic acid (D,L-, L-): additive Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Amount used in the treatment: Lactic acids, L(-) or DL malic acid and L(+) tartaric and citric acids can be only be added to musts under condition that the initial acidity content is not raised by more than 54 meq/l (i.e. 4 g/l expressed in tartaric acid)
FIVS
Classification Category 2 – Naturally occurring in grapes and treatment residual in wine
Recommended Usage
Good Manufacturing Practice (GMP)
As outlined in the OIV’s International Code of Oenological Practices, Malic Acid is used:
It is used for the acidification of musts and wines in the conditions set by the regulation.
Usage in Winemaking:
Malic acid is naturally occurring and levels vary in wine according to climatic conditions. In addition to mouthfeel and taste profiles, the pH of must and wine has a profound influence on winemaking practice and wine quality. Acid additions contribute to lowering pH and provide the following benefits:
- SO2 is more effective as an antimicrobial agent
- Favours the most desirable types of lactic acid bacteria (LAB)
- Increases microbial stability through increased inhibition of bacterial growth
- Enhances production of fruity esters during yeast fermentation. Generally speaking, yeast ferments less efficiently.
See FIVS technical papers for more information - click here.
