| 31. | Tamarind fruit exhibits laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate.
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| 32. | Lactic acid bacteria converts the unstable malic acid that is naturally present in wine into the stable lactic acid.
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| 33. | Malic acid, ascorbic acid, citric acid, ketoglutaric acid, fumaric acid, shikimic acid and traces of succinic acid were detected.
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| 34. | 'Chisel Jersey'is a full " bittersweet " apple, high in tannins and sugars and relatively low in malic acid.
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| 35. | It's comparable to the difference between the tangy malic acid in fruit and the softer lactic acid in milk.
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| 36. | Barbera bianca is noted for its high acidity levels, the vast majority of it tartaric rather than malic acid.
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| 37. | Malolactic fermentation deacidifies the wine by converting the " harsher " diprotic malic acid to the softer monoprotic lactic acid.
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| 38. | Malic acid is typically associated with the taste of green apples, while lactic acid is richer and more buttery tasting.
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| 39. | Grapes produced in cool regions tend to be high in acidity, much of which comes from the contribution of malic acid.
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| 40. | Equally important to winegrowers is the balance of acidity between the green tasting malic acid and the more citrus tasting tartaric acid.
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