Word: malic
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Dates: during 1930-1939
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...aging for the precipitation of excess tartar during the process of fermentation, and after the conclusion thereof. ... By addition of calcium malate in proper proportions to wine, even when young, and agitating it for a short time, any proportion of tartaric acid desired can be removed, leaving the malic acid to replace the natural constituent of grapes...
...process is feasible because synthetic chemistry has cheapened the manufacture of malic acid, the substance which gives apples their flavor. Dr. Charles Raymond Downs, Manhattan consulting chemist who presented the wine-aging idea, passes a mixture of air and benzene over a catalyst to get maleic acid. Other action turns the maleic to malic acid, which combines with calcium to form the desired calcium malate...