KELLER-MALIC®

KELLER-MALIC® – DL malic acid for acid correction in wine

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

The 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. As a result, DL malic acid is particularly suitable for acid correction shortly before filling or after complete fermentation.

Compared to tartaric acid, a lower quantity of malic acid is required for the same acid increase. It influences the pH less strongly and changes the tartaric stability only slightly.

Product characteristics

• DL malic acid (E296) in crystalline form
• Allowed to acidify must and wine
• Increases the titratable acid
• Improves the freshness and balance of the wine
• Suitable for professional cellars

Application

KELLER-MALIC® is approximately the 10 times Quantity Wine or Most and then added with vigorous stirring. A uniform distribution in the tank shall be ensured. The optimal dose should be determined by a preliminary test.

Dosage indication

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

Application areas

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

KELLER-MALIC® is approved for winemaking in accordance with the EU regulation and must be documented in accordance with wine regulations.