KELLER-MALIC®

KELLER-MALIC® – DL-Malic Acid for Acid Correction in Wine

KELLER-MALIC® is crystalline DL-malic acid (E296) for targeted acidification of must and wine. The product is used to increase titratable acidity and improve the sensory freshness of wines.

Malic acid is present as a racemate of D- and L-malic acid. While the L-form can be biologically degraded by lactic acid bacteria, the D-form remains stable. This makes DL-malic acid particularly suitable for acid correction shortly before bottling or after fermentation is complete.

Compared to tartaric acid, a smaller amount of malic acid is required for the same increase in acidity. It has less impact on the pH value and only slightly alters tartrate stability.

Product Features

• DL-malic acid (E296) in crystalline form
• Approved for acidification of must and wine
• Increases titratable acidity
• Improves freshness and balance of the wine
• Suitable for professional wineries

Application

KELLER-MALIC® is pre-dissolved in approximately 10 times the amount of wine or must and then added with intensive stirring. Even distribution in the tank must be ensured. The optimal dosage should be determined by a preliminary test.

Dosage Information

• 0.89 g/l malic acid increases titratable acidity by approx. 1 g/l
• Observe maximum acidification according to EU regulations

Areas of Application

• Acid correction of wine
• Acid adjustment before bottling
• Improvement of sensory freshness
• Cellar management and professional wine production

KELLER-MALIC® is approved for winemaking according to EU regulations and must be documented in accordance with wine law requirements.