Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines

Abstract

Fumaric acid or (2E)-But-2-enedioic acid (CAS# 110-17-8) is a diprotic acid (Fig. 1) formed in the citric acid cycle from the oxidation of succinate by the enzyme succinate DH. It is accepted as food additive to regulate acidity and named E297. Fumaric acid is under evaluation in OIV but permitted by the Codex Alimentarius for many food products. It is useful as acidification agent, has been reported as 1.5 folds more acidic than citric acid [1].but also it has a strong effect on the growth of lactic acid bacteria (LAB) and the development of malolactic fermentation (MLF) [2-3]. We have evaluated the utility of fumaric acid to delay or block the MLF because the potential applications to get more freshness in red wines of warm areas, to keep the acidity of white and rose wines and to improve bottle ageing of natural sparkling wines. Results and Discussion The increase in acidity produced in wines.