What is malic acid in wine?

The second most important “acid” in wine is malic acid, which promotes the healthy development of the vines and grape fruits, especially when the vines are young.

As the tree ages, the amount of malate in the vine and grape fruit slowly decreases.

The presence of malic acid in wine is well documented, usually in the form of green fruit flavors such as apples and pears.

Sometimes, if there is too much malic acid in a wine, the winemaker goes through malic-lactic fermentation, a process in which malic acid is eventually converted to lactic acid.

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