• Malic acid in wine : origin, function and metabolism during vinification 

      Volschenk, H.; Van Vuuren, H. J. J.; Viljoen-Bloom, M. (South African Society for Enology and Viticulture, 2006)
      The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine. L-Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the ...