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In green apples malic acid (hydroxybutanedioic acid) is found, giving unripe apples its sour taste and partially broken down at ripening.

It is also present in grapes, thus in young wine as well, disappearing partially by malo-lactic acid fermentation (2nd stage of fermenting wine).

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What is the Colourless crystalline compound found in apples?

The colourless crystalline compound found in apples is called malic acid. It is a natural organic acid that contributes to the tart flavor of apples and other fruits.


What is an example of plant acids?

Some examples of plant acids include citric acid found in citrus fruits, malic acid found in apples, tartaric acid found in grapes, and oxalic acid found in spinach. These acids contribute to the taste and nutritional profile of the plants.


What acid does an apple contain?

The main acid in apples and other fruits and vegetables is malic acid, which creates the tartness of green apples and certain varieties. It is found in our cells as one of the chemicals in the process of breaking down sugar to provide energy for our cells. Apples also contain ascorbic acid (vitamin C) and small amounts of vitamin B5 (also an acid).


What type of acid is found in smoothies?

Acids commonly found in smoothies include citric acid from citrus fruits like oranges and lemons, malic acid from fruits like apples, and ascorbic acid (vitamin C) from fruits like strawberries and kiwis. These acids provide a tart and refreshing flavor to the smoothie.


Is malic acid a natural product?

There are two forms of malic acid; the L-isomer is found naturally in most fruits and many vegetables in varying amounts. Of the total acid content in apples, 90-98% is L-malic acid. Malic acid can also be produced synthetically from maleic anhydride. It is impossible to choose whether natural L-malic acid or the unnatural D-malic acid isomer is formed during synthesis so a mixture of the two is formed, often called DL-malic acid. It is most likely that if malic acid is used as an additive, it is the synthetic DL-malic acid. The body metabolises the two forms in exactly the same way.