Malic Acid 50g
Malic Acid Encourages rapid fermentation and assists in the production of aroma and flavour of wine.
Added to low-acid musts (especially from overripe or warm-climate fruit) to boost tartness and balance flavour.
Helps achieve a target pH and titratable acidity for microbial stability and freshness.
Malolactic Fermentation (MLF)
Malic acid is converted into lactic acid by bacteria during MLF, softening the wine’s acidity and adding a creamy, buttery texture. This process is common in reds and some whites (like Chardonnay), but avoided in crisp whites (like Riesling) where malic acid is desired.
Wines with too little malic acid can taste flat.
Wines with too much may be overly sour unless MLF is used to mellow it.
Please note supplier may vary - picture for reference only