top of page

Malic acid is a natural organic acid that is found in many fruits, including grapes. It is the primary acid found in young wines and is responsible for their tart, green apple flavor. As wine ages, malic acid naturally breaks down into softer lactic acid, which gives wine its rounder, more mellow flavor.


Malic acid can be added to wine at any stage of the winemaking process to adjust acidity, enhance flavor, and improve mouthfeel. It is often used to acidify white wines, such as Riesling and Chenin Blanc, and to add freshness to red wines, such as Pinot Noir and Cabernet Sauvignon.

Malic Acid

  • 1 oz, 2 oz, 1 lb, 5 lb, 10 lb, 50 lb

bottom of page