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