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Malic Acid


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Acidity provides the crisp, slightly tart taste of wine on your palate. Too little acid, and your wine tastes bland and non-committal and will be more susceptible to spoilage. Too much acid, and your taste buds scream for relief. When acids are properly countered by the other ingredients in wine (such as alcohol, sugars, trace minerals, etc.), the wine is said to be "in balance", which is the desired end result of all winemakers.

Malic Acid is predominately found in Apples, Apricot, Blackberry, Boysenberry, Cherry, Fig, Nectarine, Passionfruit, Peach, Pear and Plum. Grapes and Bananas contain some malic.

Use to increase acidity in your must.

Many commercial winemakers choose to replace finished Malic acid levels with Lactic Acid through Malo-lactic fermentation. Lactic acid is the primary acid in milk and is much “softer” than Malic acid. You can replicate this process now with a White Labs Malo-lactic Culture.


As we buy this in bulk from a major commerical winery supplier we can arrange larger quantities. if ordering 1kg or more please put in an on-line order for collection so we have time to get the item ready from bulk storage.