Malic Acid is one of the main acids found in the acidity of grapes. Its concentration decreases the more a grape ripens. The chemical compound provides a strong link to a wine tasting ‘flat’ if there is not enough. If there is too much the wine will taste ‘sour’. It is vital that the levels of acid are monitored during the fermentation process.
Why test for L-Malic Acid in wine?
Malic acid is classed as one of the principal organic acids found in wine grapes. Levels of chemical compound are at their peak just before the verasion process in grapes, and at their peak levels of concentration can reach as high as 20 g/l. During fermentation and in the final stages of ripening malic acid decomposes and once the levels are ‘used’ up in the grape it can become over ripe or senescent. Winemakers must compensate for this loss via a process known as acidification. The course of malolactic fermentation is monitored by tracking the falling level of L-malic acid, and the simultaneous increasing level of L-Lactic acid.
|Method||No. of Tests||Catalogue No.||Sensitivity||Linearity|
|RX misano||80||ML2634||0.053 g/l||1.44 g/l
|RX monaco||176||ML8343||0.053 g/l||1.00 g/l|