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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.
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).
Sulfites
Sulfites (sulfur dioxide or SO₂) are chemical compounds naturally produced by yeast during wine fermentation. They act as preservatives, also commonly added by winemakers to prevent bacterial growth, spoilage and oxidation.
TCA
TCA stands for 2,4,6-trichloroanisole, a chemical compound that causes "cork taint". It forms when natural fungi in corks or wooden barrels interact with chlorine in cleaning products, resulting in musty, moldy or wet cardboard aromas in wines.
Must
Grape must is the freshly pressed, unfermented grape juice which contains the fruit's skins, seeds and sometimes stems (collectively referred to as pomace).
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.
Hybrid
Hybrid varieties are created by crossing two or more different grapevine species to get a final product that offers resistance to cold, diseases and humidity, making them ideal for tough climates.
Racking
Racking refers to the process of transferring wine from one tank or barrel to another using gravity rather than a pump to separate clear liquid from sediment.
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