{"id":13901,"date":"2026-03-06T11:03:04","date_gmt":"2026-03-06T11:03:04","guid":{"rendered":"https:\/\/curated.winescurated.com\/?post_type=wcp_glossary&amp;p=13901"},"modified":"2026-03-06T11:03:04","modified_gmt":"2026-03-06T11:03:04","slug":"malic-acid","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/malic-acid\/","title":{"rendered":"Malic Acid"},"content":{"rendered":"<p>Malic acid (C\u2084H\u2086O\u2085) 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.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[113],"class_list":["post-13901","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Malic Acid Meaning: Wine Terms Explained - Malic Acid<\/title>\n<meta name=\"description\" content=\"Malic acid is one of the primary organic acids in grapes and wine, characterized by sharp acidity and freshness.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winescurated.com\/uk\/glossary\/malic-acid\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Malic Acid Meaning: Wine Terms Explained - 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