Stabilisers
Everything you need to know about fumaric acid (E297)
dans le vin
Naturally present in certain fruits and vegetables, fumaric acid (E297) plays an essential role in oenology to stabilise wines and preserve their freshness.
Although its use remains little-known among wine lovers, this naturally-occurring ingredient is an effective solution for controlling certain microbiological processes during winemaking.
What is fumaric acid?
Fumaric acid is an organic compound found naturally in various fruits and vegetables, including apples, tomatoes and mushrooms.
It is a naturally-occurring acid, appreciated for its stabilising and inhibiting properties in a wide range of industries, particularly the food and wine sectors. In oenology, it belongs to the stabiliser family, along with gum arabic, metatartaric acid, CMC, yeast mannoproteins and potassium polyaspartate.
Why is there fumaric acid in wine?
Its main role is to stop malolactic fermentation, a natural process in which malic acid in wine is converted to lactic acid by bacteria.
By preventing this conversion, fumaric acid preserves the acidity provided by malic acid, which helps maintain the wine’s freshness and taste balance, particularly for certain wines where a marked acidity is required.
How exactly does this oenological product work?
Fumaric acid inhibits the lactic acid bacteria responsible for malolactic fermentation. It binds to these micro-organisms, stopping their growth and preventing malic acid from being converted to lactic acid.
This process stabilises wine, thus preventing unexpected variations in its aromatic or taste profile during storage.
How is fumaric acid used in wine?
This acid is added after alcoholic fermentation, when the winemaker wants to prevent the onset of malolactic fermentation.
Its dosage is meticulously calculated to ensure optimum effectiveness while complying with regulations and preserving the intrinsic qualities of the wine.
Apart from its use in wine, where else can this stabiliser be used?
Fumaric acid is widely used in the food industry for its stabilising and acidifying properties. It can be found in a variety of products such as:
- Dairy products, to add a tangy note.
- Sauces, creams and cold meats, to help preserve them.
- Pickles and tinned vegetables, to preserve their flavour and texture.
- Fruit-based drinks, to balance their taste.
Whether stabilising wine or balancing food products, fumaric acid is a discreet but essential ingredient with many uses.
Oenology
The science of good wine
