Glossary
Malic Acid
/MAL-ik AS-id/
A tart acid in grapes, converted to lactic acid during ML.
Full Definition
Malic acid is one of the two main grape acids (with tartaric), responsible for sharp, green apple-like acidity. It decreases as grapes ripen. Malolactic fermentation converts malic to softer lactic acid, reducing tartness. Winemakers may encourage or prevent ML depending on desired style - blocking it preserves freshness in aromatic whites.
Related Terms
See Also
Reference
More terms starting with M
Maceration
Soaking grape skins in juice to extract color, tannin, and flavor.
Madeirized
Wine showing oxidation and heat damage, like Madeira.
Magnum
A 1.5-liter bottle, holding two standard bottles.
Malolactic Fermentation
Bacterial conversion of tart malic acid to softer lactic acid.
Master of Wine
The most prestigious wine qualification worldwide.
Maturation
The development and aging of wine.