What is malic acid used for ?

Paul.

"P.D.Silverwood" wrote:

What is malic acid used for ?

Malic acid is one of the primary three acids found in grapes (I believe the
normal mix is 50% tartaric, 25% malic, 25% citric, with trace amounts of a
few others). Malic acid is the primary acid in apples and accounts for
their distinct flavour. Malic and citric are also found in many other
fruits, but I believe tartaric is found only in grapes.

Malic acid is used for the same purpose as tartaric --- to increase the
acidity of the wine. It is usually used in conjunction with tartaric, and
perhaps citric, rather than by itself. Acid blends usually contain all
three. However, if one wished to increased the acidity of apple wine, one
might use solely malic, rather than tartaric or a blend, to preserve more of
the "appley" flavour. Similarly, if one wished to increase the acidity
without lowering the pH very much, malic has a higher pH than tartaric.

Aside from wine making, malic acid is the 'vinegar' flavour in salt and
vinegar chips. I heard that the chips version of malic acid is derived from
herring scales. I've never persued that to see if it's true or not. Kinda
like kelp is what makes ice cream (iced milk actually) creamy.

"P.D.Silverwood" wrote in message
...
What is malic acid used for ?

Paul.

"Dan" wrote:
Aside from wine making, malic acid is the 'vinegar' flavour in salt and
vinegar chips. I heard that the chips version of malic acid is derived
from
herring scales. I've never persued that to see if it's true or not. Kinda
like kelp is what makes ice cream (iced milk actually) creamy.

Hmmm. Perhaps that's why cider and apple wine sometimes have a vinegary
smell during the first stages of fermentation?

Negodki wrote:
"P.D.Silverwood" wrote:


What is malic acid used for ?

Malic acid is used for the same purpose as tartaric --- to increase the
acidity of the wine. It is usually used in conjunction with tartaric, and
perhaps citric, rather than by itself. Acid blends usually contain all
three. However, if one wished to increased the acidity of apple wine, one
might use solely malic, rather than tartaric or a blend, to preserve more of
the "appley" flavour. Similarly, if one wished to increase the acidity
without lowering the pH very much, malic has a higher pH than tartaric.

Isn't it also a vital ingredient of the Malolactic Fermentation process?
Although I don't really know what else needs to be present for that
to take place -- and why does it always seem to be coupled with oak
casks? Is it impossible for malolactic fermentation to take place
without oak?

-- kov

Ken Overton wrote:

Although I don't really know what else needs to be present for that
to take place -- and why does it always seem to be coupled with oak
casks? Is it impossible for malolactic fermentation to take place
without oak?

The actual bacteria, Oenococcus oeni, is required above all else, and of
course malic acid. A pH above 3.1 or 3.2 is required as well, depending
on the strain of Oenococcus. Temperature should probably be around
20-25C but I'm sure if I'm wrong someone will correct me (Negodki Tom
S?)

Once a barrel has had MLF performed on the wine contained, the MLF will
always be in the barrel, since barrels are very difficult(impossible) to
get completely clean

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

Charles H wrote:

Too append to my previous message, low levels of S02 are also required
for MLF.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

To clarify, Malic Acid does not taste like vinegar. The acid that gives
that taste is acetic acid, not malic.


"Dan" wrote in message
...
Aside from wine making, malic acid is the 'vinegar' flavour in salt and
vinegar chips. I heard that the chips version of malic acid is derived
from
herring scales. I've never persued that to see if it's true or not. Kinda
like kelp is what makes ice cream (iced milk actually) creamy.

"P.D.Silverwood" wrote in message
...
What is malic acid used for ?

Paul.

Your post just made me blush a bit because I thought maybe I was wrong. I
agree with acetic acid being vinegar, but I know that there are Salt and
Vinegar flavoured things out there that use malic acid. I just ran to the
pantry and grabbed a bag of s&v CrispersT made by Christie. There is no
mention of acetic acid in the ingredients. Only malic acid. There are a
bunch of other ingredients mentioned that I have know idea what they be, but
some may be derivatives of ascorbic acid?

"Aaron Puhala" wrote in message
. ..
To clarify, Malic Acid does not taste like vinegar. The acid that gives
that taste is acetic acid, not malic.


"Dan" wrote in message
...
Aside from wine making, malic acid is the 'vinegar' flavour in salt and
vinegar chips. I heard that the chips version of malic acid is derived
from
herring scales. I've never persued that to see if it's true or not.
Kinda
like kelp is what makes ice cream (iced milk actually) creamy.

"P.D.Silverwood" wrote in message
...
What is malic acid used for ?

Paul.

In article , "Dan"
wrote:

Your post just made me blush a bit because I thought maybe I was wrong. I
agree with acetic acid being vinegar, but I know that there are Salt and
Vinegar flavoured things out there that use malic acid. I just ran to the
pantry and grabbed a bag of s&v CrispersT made by Christie. There is no
mention of acetic acid in the ingredients. Only malic acid. There are a
bunch of other ingredients mentioned that I have know idea what they be, but
some may be derivatives of ascorbic acid?

Yes - this is a dry ingrediant. Since normal acetic acid is a liquid, it
would be unsuitable for addition to potato chips. Malic acid does not
taste exactly like vinegar (acetic acid) but it is an acid and does
provide a tartness that approximates vinegar. All acids will taste sour
on the tongue.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)

My bag of Ruffles salt & vinegar chips lists both Acetic and Malic
acid -- Acetic first, meaning that there is more Acetic acid than
Malic acid.

Cheers,
Richard

"Dan" wrote in message ...
Your post just made me blush a bit because I thought maybe I was wrong. I
agree with acetic acid being vinegar, but I know that there are Salt and
Vinegar flavoured things out there that use malic acid. I just ran to the
pantry and grabbed a bag of s&v CrispersT made by Christie. There is no
mention of acetic acid in the ingredients. Only malic acid. There are a
bunch of other ingredients mentioned that I have know idea what they be, but
some may be derivatives of ascorbic acid?

"Aaron Puhala" wrote in message
. ..
To clarify, Malic Acid does not taste like vinegar. The acid that gives
that taste is acetic acid, not malic.


"Dan" wrote in message
...
Aside from wine making, malic acid is the 'vinegar' flavour in salt and
vinegar chips. I heard that the chips version of malic acid is derived
from
herring scales. I've never persued that to see if it's true or not.
Kinda
like kelp is what makes ice cream (iced milk actually) creamy.

"P.D.Silverwood" wrote in message
...
What is malic acid used for ?

Paul.