1) Compound in apples 2) Cosmetics chemical 3) Food acidity regulator
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https://www.crosswordclues.com/clue/malic-acid
Malic acid is an organic compound with the formula HO2CCH2CHOHCO2H. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of ma...
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http://en.wikipedia.org/wiki/Malic_acid
(from the article `wine`) ...time that young wines frequently have a secondary evolution of carbon dioxide, occurring sometime after the completion of alcoholic fermentation. ...
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http://www.britannica.com/eb/a-z/m/20
An organic dibasic acid, (HOOCCH(OH)CH
2COOH). Malic acid has several important roles in the body's metabolism, notably in the citric acid cycle (Kreb's cycle), which is concerned with the production of energy during respiration. It is found in the juice of unripe apples and so...
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http://www.daviddarling.info/encyclopedia/M/malic_acid.html
A natural organic acid which occurs in ripe grapes in relatively high concentrations. It is the second most abundant organic acid in most wine varieties.
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http://www.edenwines.co.uk/Glossary_m.html
HOOC-CH2-CHOH-COOH; hydroxysuccinic acid;an acid found in apples and various other tart fruits; an intermediate in the tricarboxylic acid cycle, the glyoxylate cycle, and in a shuttle system. ... Synonym: monohydroxysuccinic acid. ... (05 Mar 2000) ...
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http://www.encyclo.co.uk/local/20973
(ma´lik) (mal´ik) a compound that is found in the juices of many fruits and plants, and is an intermediate in the tricarboxylic acid.
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http://www.encyclo.co.uk/local/21001
Acid abundant in green grapes and which gives a tarty taste to the wine.
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http://www.hintsandthings.co.uk/livingroom/glossaryJKLM.htm
Type: Term Pronunciation: mal′ik as′id Definitions: 1. found in apples and various other tart fruits; an intermediate in the tricarboxylic acid cycle, and the glyoxylate cycle, and in the malate-aspartate shuttle system. Synonyms: monohydroxysuccinic acid
Found on
http://www.medilexicon.com/medicaldictionary.php?t=52463
A natural organic acid which occurs in ripe grapes in relatively high concentrations. It is the second most abundant organic acid in most varieties.
Found on
http://www.nebraskawines.com/wine-glossary/
Malic acid (hydroxysuccinic acid) is a dibasic hydroxyacid occurring in unripe fruits, particularly the berries of the mountain ash and in apples. Malic acid on reduction yields succinic acid, and when heated loses water, and yields the isomeric fumaric and maleic acids.
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http://www.probertencyclopaedia.com/browse/GM.HTM
Malic acid comes from raw fruit, like apples, cherries and tomatoes, and is used as a glycolic agent.
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http://www.sherrayorganiccosmetics.com/did-you-know/beauty-skincare-glossar
A strong acid found in high concentrations in unripe grapes, and still present in ripe grapes. It is the type of acid associated with sour green apples. This can be good in white wines, but often overpowering in reds. Malic acid is softened and turned to lactic acid through malolactic fermentation.
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http://www.supplewine.com/wine101/glossary/
one of the three predominate acids intrinsic in grapes. Tart-tasting malic acid occurs naturally in a number of fruits, including, apples, cherries, plums, and tomatoes.
Found on
http://www.vinology.com/dictionary/
Organic crystalline acid. It can be extracted from apples, plums, cherries, grapes, and other fruits, but occurs in most living cells in smaller amounts, being one of the intermediates of the Krebs cycle
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https://www.encyclo.co.uk/local/21221
Malic acid comes from raw fruit, like apples, cherries and tomatoes, and is used as a glycolic agent.
Found on
https://www.encyclo.co.uk/local/21763
A natural organic acid that occurs in ripe grapes at relatively high concentrations. It is the second most abundant organic acid in most vinifera varieties. Tartaric acid, of course, is the primary grape acid in nearly all varieties. The tartaric is not metabolized by yeast during fermentation or by most spoilage organisms that might grow in the wi...
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https://www.encyclo.co.uk/local/22305
A naturally occurring acid found in apples, cherries, grapes grown in less sunny regions, and certain other fruit. It is the presence of malic acid, along with Bacillus gracile, which sometimes produces malo-lactic fermentation.
Found on
https://www.encyclo.co.uk/local/22309
One of the two primary acids found naturally in grapes. Malic acid levels are higher in grapes grown in cool climates or under dense shaded grapevine canopies. As malic acid has a strong acid taste which tends to be metallic like when in excess, winemakers encourage malolactic fermentation in order to reduce its effect.
Found on
https://www.encyclo.co.uk/local/22313
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