Malic acid

Malic acid is one of the primary three acids found in grapes (I believe the normal mix is 50% tartaric, 25% malic, 25% citric, with trace amounts of a few others). Malic acid is the primary acid in apples and accounts for their distinct flavour. Malic and citric are also found in many other fruits, but I believe tartaric is found only in grapes.

Malic acid is used for the same purpose as tartaric --- to increase the acidity of the wine. It is usually used in conjunction with tartaric, and perhaps citric, rather than by itself. Acid blends usually contain all three. However, if one wished to increased the acidity of apple wine, one might use solely malic, rather than tartaric or a blend, to preserve more of the "appley" flavour. Similarly, if one wished to increase the acidity without lowering the pH very much, malic has a higher pH than tartaric.

Aside from wine making, malic acid is the 'vinegar' flavour in salt and vinegar chips. I heard that the chips version of malic acid is derived from herring scales. I've never persued that to see if it's true or not. Kinda like kelp is what makes ice cream (iced milk actually) creamy.

Hmmm. Perhaps that's why cider and apple wine sometimes have a vinegary smell during the first stages of fermentation?

Isn't it also a vital ingredient of the Malolactic Fermentation process? Although I don't really know what else needs to be present for that to take place -- and why does it always seem to be coupled with oak casks? Is it impossible for malolactic fermentation to take place without oak?

-- kov

The actual bacteria, Oenococcus oeni, is required above all else, and of course malic acid. A pH above 3.1 or 3.2 is required as well, depending on the strain of Oenococcus. Temperature should probably be around

Once a barrel has had MLF performed on the wine contained, the MLF will always be in the barrel, since barrels are very difficult(impossible) to get completely clean

Too append to my previous message, low levels of S02 are also required for MLF.

To clarify, Malic Acid does not taste like vinegar. The acid that gives that taste is acetic acid, not malic.

Your post just made me blush a bit because I thought maybe I was wrong. I agree with acetic acid being vinegar, but I know that there are Salt and Vinegar flavoured things out there that use malic acid. I just ran to the pantry and grabbed a bag of s&v CrispersT made by Christie. There is no mention of acetic acid in the ingredients. Only malic acid. There are a bunch of other ingredients mentioned that I have know idea what they be, but some may be derivatives of ascorbic acid?

Yes - this is a dry ingrediant. Since normal acetic acid is a liquid, it would be unsuitable for addition to potato chips. Malic acid does not taste exactly like vinegar (acetic acid) but it is an acid and does provide a tartness that approximates vinegar. All acids will taste sour on the tongue.

My bag of Ruffles salt & vinegar chips lists both Acetic and Malic acid -- Acetic first, meaning that there is more Acetic acid than Malic acid.

Cheers, Richard