Malic acid
Malic acid is, next to tartaric acid, the most important acid in must. In nature, it is mostly found in unripe apples, quinces and grapes. Depending on the region and its climatic conditions, it is sometimes stronger and sometimes weaker in the wine. In cool regions, malic acid gives white wine special freshness and breed, but for certain styles of wine, the breakdown of malic acid is indispensable. In particular, red wines that undergo such acid degradation, the wine tastes softer and more harmonious afterwards.
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