{"product_id":"malic-acid-100g","title":"Malic Acid - 100g","description":"\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cstrong\u003eMalic acid\u003c\/strong\u003e is one of the primary contributors of acidity in the grape.   Its concentration tends to decrease as the grape ripens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003e\u003cem\u003eMalic acid\u003c\/em\u003e is very important in wine.  If there is \u003cem\u003enot enough\u003c\/em\u003e, the  wine will taste “\u003cem\u003eflat\u003c\/em\u003e,” and will be more \u003cem\u003esusceptible to spoilage\u003c\/em\u003e.  If  there is \u003cem\u003etoo much\u003c\/em\u003e, the \u003cem\u003ewine will taste “green,” or “sour.”\u003c\/em\u003e Thus it is  important for the winemaker to control the amount of \u003cem\u003eMalic acid\u003c\/em\u003e present.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial,helvetica,sans-serif; font-size: medium;\"\u003eOne of \u003cem\u003eMalic acid's\u003c\/em\u003e defining characteristics is the strength of its  taste.  Some would describe it as harsh.  Because of this, many winemakers choose to replace \u003cem\u003eMalic acid\u003c\/em\u003e with \u003cem\u003eLactic acid\u003c\/em\u003e through Malo-lactic fermentation.  \u003cem\u003eLactic acid\u003c\/em\u003e is the primary acid in milk and is much “\u003cem\u003esofter\u003c\/em\u003e” than Malic acid.\u003c\/span\u003e\u003c\/p\u003e","brand":"Country Brewer","offers":[{"title":"Default Title","offer_id":45728122372179,"sku":"WA004","price":11.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/7945\/3011\/files\/Vintners_Harvest_Malic_Acid_100g-1.webp?v=1791603722","url":"https:\/\/www.countrybrewer.com.au\/products\/malic-acid-100g","provider":"Country Brewer","version":"1.0","type":"link"}