By
Last Updated: Mar 6, 2026Malic Acid
Malic Acid
Malic acid (C₄H₆O₅) refers to a naturally occurring organic acid in wine grapes, primarily found in unripe grapes or cool climate berries. It gives wines a sharp, green apple like acidity, tartness and freshness. It is very important in crisp white wines like Sauvignon Blanc and Riesling, but winemakers convert it to softer lactic acids in red wines during the process of malolactic fermentation. Sometimes, producers add malic acid powder to boost acidity in overripe grapes.
See Also
Viticulture
Viticulture is the branch of science that deals with the study, cultivation and harvesting of grapes specifically for winemaking. It includes all vineyard activities, such as planting, pruning, training vines, soil irrigation and pest control.
Assemblage
Assemblage is the French term for the process where winemakers combine different base wines that vary by grape variety, vintage or vineyard parcel, to create a balanced and complex final wine.
Harvest
The harvest marks the end of the vine growing cycle, typically occuring between August and October in the Northern hemisphere. It is the stage where ripe grapes are picked from the vineyard to begin winemaking.
Clarification
Wine clarification is a process winemakers use to remove suspended solids, such as dead yeast (lees), grape skins, pulp and proteins.
Sediment
The term "sediment" signifies the natural, organic by products of the winemaking and aging process. It is made up of grape solids (skins, seeds, pulp), dead yeast cells (lees) and tartarate crystals (wine diamonds).
Yield
The yield signifies the amount of grapes or wine produced from a specific vineyard area, commonly measured in tons per acre in the US, or hectoliters per hectare in Europe. Lower yields are associated with better quality, while higher yields produce lighter and less concentrated wines.
Crush
The Crush refers to the period in late summer or fall when harvested grapes are mechanically broken to rupture their skins and release the juice, initiating the winemaking process.
Oxidation
Oxidation is a chemical reaction that occurs when oxygen in the air comes in contact with the alcohol in wine, converting ethanol into acetaldehyde, then acetic acid. It causes wines to lose their vibrant colors and reduces fresh fruit aromas.
Products you may find interesting
