Malic acid

DL-Malic Acid

  • Vegan
Malic acid

Acidification of musts, fermenting wines, and finished wines. Used in winemaking to acidify musts, fermenting wines and finished wines. Increases titratable acidity and real acidity (decreases pH).

Helps to:

  • produce balanced wines,
  • promote biological stability, improve wine maturation
  • remedy a lack of natural acidity

Linked technical tools

Acidity management

  • Technical booklet

This booklet presents some of the solutions available to winemakers to best adjust the acidity of musts and/or wines.