ANALYTICAL TECHNIQUE: HPLC-UV-vis
UNIT OF MEASUREMENT: g/l
METHOD: OIV-MA-AS313-04 R2009
MATRICES ( A if accredited) : Must A, Wine A
DESCRIPTION:
One of the main acids naturally present in grapes. The riper the grape, the lower the concentration.
Determination takes place via hplc separation (high pressure liquid chromatography) and uv-vis detection.
Malic acid gives fresh flavors to the wine, and therefore it is desirable to preserve the maximum quantity in white and rosé wines, while in almost all red wines, it is made to turn into lactic acid by malolactic bacteria
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