Everything you need to know about malic acid (E296)

dans le vin

Find out all about malic acid (E296) in wine: its role in natural acidity, its impact during malolactic fermentation and its uses beyond oenology.

Malic acid is an organic compound naturally present in many fruits such as apples, pears and grapes. In oenology, it plays a central role in the acidity structure of wine, influencing flavour and the perception of freshness. This acid is also known for its role in essential winemaking processes, notably malolactic fermentation. Used in a targeted way, it is an acidity regulator which refines the taste profile of wines and optimises their balance. Here’s everything you need to know about malic acid in wine, its functions and uses.

What is malic acid?

Malic acid is a naturally-occurring acid belonging to the organic acids family, which also includes citric acid, lactic acid and tartaric acid. It is found in abundance in many fruits, particularly apples – hence the name, derived from the Latin malum – and grapes. In grape juice and wine, it is one of the main acids responsible for acidic structure and the sensation of freshness. Its concentration can vary depending on the grape variety, berry ripeness and climatic conditions.

What role does malic acid play in wine?

Malic acid plays several crucial roles in the balance of wines. It contributes mainly to their natural acidity, providing a sensation of liveliness and freshness. Malic acid also plays a role in malolactic fermentation, a natural biochemical process. During this stage, malic acid is transformed into lactic acid by the action of lactic acid bacteria. This change reduces the perceived acidity of the wine, making the wine softer and rounder. This fermentation is particularly popular for red wines and certain white wines, which gain in complexity and acquire more buttery or creamy aromas.

More specifically, what is the effect of malic acid in a wine?

Malic acid has a direct influence on the acidic structure of wine, increasing its total acidity and lowering its pH. This effect is crucial in balancing the flavours of wine, especially those wines produced in regions where the grapes ripen quickly, resulting in a natural drop in acidity.

In light white wines or summer rosés, it adds a much-appreciated freshness that can be balanced by malolactic fermentation. In almost all red wines, however, it is converted to lactic acid during malolactic fermentation.

When is malic acid used in the winemaking process?

In most cases, malic acid is already present naturally in the grapes, so winemakers don’t need to add it directly. However, in special circumstances, such as harvesting very ripe grapes, it can be used to regulate the acidity of the wine and can be added as a permitted organic acid.

This addition can be made:

In the must: before alcoholic fermentation, to intensify acidity and balance the future wine.
After alcoholic fermentation: to adjust acidity before malolactic fermentation begins.

In both cases, its use is strictly regulated.

Apart from oenology, where else does this pH regulator appear?

Malic acid is not restricted to the world of wine. It is also widely used in the food industry, particularly in fruit juices, soft drinks, jams and jellies. Its tangy, fruity taste makes it an invaluable ingredient for balancing flavours or intensifying the freshness of a product.

It is also found in certain fermented dairy products, where it acts as a pH regulator or flavour enhancer. Lastly, it is present in a variety of processed foods, such as sweets and desserts, where its natural acidity enhances the flavour profile.

With its multi-functional role, malic acid is an essential aid to winemakers who want to balance their wines and satisfy fans of freshness. Whether in wine or other food products, the unique properties of this natural acid ensure its enduring appeal.

Malic acid, central to the acidic balance of wine, is a versatile natural ingredient, essential for ensuring wine quality and balance.