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Malic acid (E-296) is an acidifier to correct acidity in musts and wines. It is D,L-malic acid.



  • During the harvest, as a must acidifier.
  • In white, rosé and red wines for acidity correction during winemaking processes.


  • Must: 0.5-1 g/l.
  • Wine: 0.5-2 g/l.

Maximum acidification limit:

– Fresh grapes, grape must, partially fermented grape must and new wine under fermentation: 1.5 g/l expressed as tartaric acid.
– Wine: 2.5 g/l expressed as tartaric acid.

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