| malic acid |
A naturally occurring grape acid that decreases with ripening. It is one of the principal components of a wine's total acidity. If a wine is too acidic (the grapes hadn't ripened fully), it can be de-acidified by a malolactic fermentation, in which the malic acid will get metabolized by malolactic bacteria and excreted as lactic acid.
출처: winemakermag.com/referenceguide/winemakingdefiniti...
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| malic acid |
The raw, unripe form of acid that is present in wine. A little helps give a wine brightness, as long as it's balanced with a larger amount of ripe tartaric acid.
출처: www.rieslingreport.com/glossary.html
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| malic acid |
A sharp, tart acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid; the resulting wines often contain aromas and flavors reminiscent of green apples. Converted to smoother lactic during malolactic fermentation.
출처: students.depaul.edu/~egruenth/final/learnvino/basi...
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