Food Grade Malic Acid for Winemaking, Cider & Fruit Wine
Malic Acid is a food-grade organic acid used to increase acidity and add a clean, crisp tartness to wine, cider, fruit wine and other fermented beverages.
Naturally associated with fruits such as apples and grapes, malic acid contributes a distinctive fresh, fruity acidity. It is particularly useful when making cider and fruit wines or when a wine requires additional acidity and freshness.
Supplied in a convenient 100g pack, it's ideal for home winemakers, cider makers and small-batch fermentation.
Why Use Malic Acid?
- Increases acidity in wine, cider and fruit wine
- Adds a crisp, fruity tartness
- Particularly well suited to apple cider and fruit-based wines
- Useful when fruit or grapes have insufficient natural acidity
- Can assist with balancing flavour and freshness
- Food-grade powdered acid
- Convenient 100g pack
- Easy to measure and dissolve
Malic Acid in Winemaking
Malic acid is naturally present in grapes and contributes to the acidity and flavour of wine.
In warmer growing conditions, fruit can contain lower levels of acidity at harvest. Malic acid can be used during winemaking when additional acidity is required to improve balance and freshness.
Unlike simply making a wine taste “sour”, the objective is to achieve the appropriate balance between acidity, sweetness, alcohol and fruit character.
Malic Acid for Cider
Malic acid is particularly relevant to cider making because it is strongly associated with the characteristic acidity of apples.
It can be used when a cider lacks sufficient acidity or tastes flat, helping produce a brighter, crisper finish.
This also makes malic acid useful when working with apple juice or fruit blends that don't naturally provide the desired acid balance.
Malic Acid for Fruit Wine & Mead
Malic acid can also be used when making fruit wines and mead where additional acidity is required.
The amount required will depend on the fruit, recipe, starting acidity and desired flavour profile, so additions should be made carefully rather than using a fixed amount for every batch.
How to Use Malic Acid
For best results, measure the acidity or pH of your wine, cider or must before making an adjustment.
Dissolve the required amount of malic acid in a small quantity of water or must before thoroughly mixing it into the main batch.
Add gradually and re-test before making further additions.
The exact amount required varies considerably between beverages and recipes, so follow your recipe or make measured adjustments rather than adding malic acid solely to reach a predetermined pH.
Malic Acid & Malolactic Fermentation
An important consideration when using malic acid in wine is malolactic fermentation (MLF).
During MLF, bacteria convert sharper malic acid into softer lactic acid. Therefore, if a wine is intended to undergo malolactic fermentation, adding malic acid simply to increase acidity may not produce the desired long-term result.
For wines undergoing MLF, another acid such as tartaric acid may be more appropriate depending on the application.
Product Details
| Product | Details |
|---|---|
| Product | Malic Acid |
| Pack Size | 100g |
| Form | Powder |
| Grade | Food Grade |
| Common Uses | Wine, cider, fruit wine & fermentation |
| Function | Acid adjustment & flavour balancing |
Frequently Asked Questions
What is malic acid used for?
Malic acid is used as an acidulant to increase acidity and provide tartness. In home fermentation it is particularly useful for wine, cider and fruit wine.
Can I use malic acid in cider?
Yes. Malic acid is naturally associated with apples and is particularly useful for adjusting the acidity and flavour balance of cider.
Can malic acid be used in wine?
Yes. Malic acid occurs naturally in grapes and can be used when additional acidity is required during winemaking. Malic acid is permitted for Australian wine production under Good Manufacturing Practice requirements.
How much malic acid should I add?
There isn't one correct dose for every wine or cider. The required addition depends on the starting acidity, pH and desired flavour. Measure first, make a small addition, mix thoroughly and test again.
What does malic acid taste like?
Malic acid produces a pronounced, lingering tartness commonly associated with fruits such as green apples.
Is malic acid the same as citric acid?
No. Both are organic acids used for acidification, but they have different sensory characteristics and behave differently during fermentation.
Can malic acid undergo malolactic fermentation?
Yes. During malolactic fermentation, bacteria convert malic acid into the softer-tasting lactic acid.
Why Buy from Border Brewing Supplies?
Border Brewing Supplies stocks winemaking, cider making, brewing and fermentation ingredients for customers throughout Australia.
Order Malic Acid 100g online in Australia, or shop locally from our Tweed Heads South store, conveniently located for customers throughout Tweed Heads, the Gold Coast and the QLD/NSW border region.
