Malic acid

Malic acid is a four-carbon dicarboxylic acid found in many fruits and living cells. It contributes tartness and serves as an intermediate in cellular metabolism.

Malate: Malate is the ionized form of malic acid, especially prevalent in biological fluids near neutral pH. Cells generally handle this acid as malate rather than in its protonated form.
Food acidity regulator: A food acidity regulator is an ingredient used to adjust or maintain a food's acidity. Malic acid is added to foods to control sourness and acidity.
Dicarboxylic acid: A dicarboxylic acid is an organic compound containing two carboxyl groups. Malic acid's two carboxyl groups account for its dibasic acidity.
Citric acid: Citric acid is a three-carboxyl organic acid abundant in citrus fruits and used widely in foods. It is a common fruit-acid alternative with more carboxyl groups and a different taste profile.
Citric acid cycle: The citric acid cycle is a sequence of reactions that oxidizes fuel molecules and transfers energy to cellular carriers. Malate is oxidized to oxaloacetate in the cycle's final reaction.
Wine acidity: Wine acidity is the set of acidic properties that shape a wine's freshness, structure, and taste. Malic acid contributes sharp, green-fruit notes to many wines.
Carboxylic acid: A carboxylic acid is an organic compound containing one or more carboxyl groups. Malic acid belongs to this compound family and gains acidity from its carboxyl groups.
Tartaric acid: Tartaric acid is a four-carbon dicarboxylic acid with two hydroxyl groups, found notably in grapes. It is a close structural relative and a major contributor to grape and wine acidity.
Malate dehydrogenase: Malate dehydrogenase is an enzyme that reversibly interconverts malate and oxaloacetate using NAD⁺ or NADH. This enzyme catalyzes the direct metabolic conversion of malate.
Malolactic fermentation: Malolactic fermentation is the microbial conversion of malic acid into lactic acid and carbon dioxide in wine and other fermentations. Winemakers use this process to reduce malic-acid sharpness.

Linked from 9 pages