malic acid
[ MAL-ihk; MAH-lihk ]
A natural acid found in sour apples and other fruits. In winemaking, when certain bacteria convert malic acid to
LACTIC ACID (which is much less strong and sour), a process called "malolactic fermentation" occurs. This reduces the wine's tartness, adds complexity to the flavor and sometimes contributes a slight sparkle. Malic acid is used as an acidulant as well as a flavoring agent in the processing of some foods.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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