Malic Acid: Malic acid is naturally present in grapes. Its rate decreases during maturation. In musts, it is found at rates ranging from 2 to 5 grams per liter. Yeasts can degrade a fraction of it. Bacteria can transform it completely into lactic acid (malolactic fermentation). During the vinification by carbonic maceration, the level of malic acid drops in notable proportions ....
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