MLF w/ Added Malic Acid

[Kitchen]

I was thinking about maple wines and meads today, of which maple syrup is very low in acid to the point where you need to add acid to achieve a proper PH, and wondered how well MLF would work with added malic acid. Specifically, would MLF with artificial malic acid produce the buttery flavors associated with MLF?

Hmmmmm ... I think an experiment might be in order.

 

[sour_grapes]

If you are adding malic acid with the intention of producing diacetyl, how about directly adding an artificial butter flavor/extract?

 

[Kitchen]

I did not know you could add diacetyl directly.

 

[winemaker81]

I recall reading that MLF works only on natural malic acid, but can't recall where I read it -- OR if I'm remembering correctly. Might be worth researching.

 

[Kitchen]

I recall reading that MLF works only on natural malic acid, but can't recall where I read it -- OR if I'm remembering correctly. Might be worth researching.

We will see ... in a few months.

I just ordered some malic acid and plan on doing a few half gallon runs of maple wine using different combinations of malic and tartatic acid to bring the ph down.

 

[mainshipfred]

I recall reading that MLF works only on natural malic acid, but can't recall where I read it -- OR if I'm remembering correctly. Might be worth researching.

I have the same understanding that artificial malic cannot be converted.

 

[cmason1957]

Correct, synthetic malic acid (technically called D-malic acid) cannot be metabolized by lactic acid bacteria (LAB). LAB metabolize naturally occurring malic acid, or L-malic acid. Malic acid in wine kits is L-malic. LAB is kept in check with relatively high levels of SO2.

 

[Ty520]

Another thing to consider is that, if left too long, the LAB will begin metabolize the diacetyl

 

[sour_grapes]

Correct, synthetic malic acid (technically called D-malic acid) cannot be metabolized by lactic acid bacteria (LAB). LAB metabolize naturally occurring malic acid, or L-malic acid. Malic acid in wine kits is L-malic. LAB is kept in check with relatively high levels of SO2.

Did you mean that bolded part? I would have thought you meant to type "D-malic."

My guess is that the malic in kits is a 50-50 mixture (called a "racemic mixture") of D- and L-malic. If I am correct, the MLB would be able to metabolize half of the synthetic malic.

 

[cmason1957]

Did you mean that bolded part? I would have thought you meant to type "D-malic."

My guess is that the malic in kits is a 50-50 mixture (called a "racemic mixture") of D- and L-malic. If I am correct, the MLB would be able to metabolize half of the synthetic malic.

I did mean to type D-Malic. Really funny thing is nobody (myself included) noticed it for about a month and now I can't edit it. I believe I read somewhere that the acid is more like 75% D-Malic, but I didn't go look that back up, it's just my memory and god knows the squirrels running around in there might be messing with it again.