malic acid

American  

noun

Chemistry.

1. a colorless, crystalline, water-soluble solid, C 4 H 6 O 5 , occurring in apples and other fruits and as an intermediate in animal metabolism.

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malic acid British  

/ ˈmælɪk-, ˈmeɪ- /

noun

1. a colourless crystalline compound occurring in apples and other fruits. Formula: HOOCCH 2 CH(OH)COOH

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malic acid Scientific  

/ măl′ĭk,mā′lĭk /

1. A colorless, crystalline compound that occurs naturally in a wide variety of unripe fruits, including apples, cherries, and tomatoes, and is an intermediate product of the Krebs cycle. It is used as a flavoring and in the aging of wine. Also called malate. Chemical formula: C ₄ H ₆ O ₅ .

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Etymology

Origin of malic acid

First recorded in 1790–1800

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Example Sentences

See Examples For:

malic acid

Instead, the plant absorbs CO2 at night, chemically binds it, and stores it as malic acid.

From Science Daily ● Sep. 23, 2026

Several laboratory studies have also shown that the combined effects of wine alcohol and organic acids, such as malic acid, can prevent the growth of E coli and Salmonella.

From Salon ● Aug. 31, 2023

But the presence of malic acid shows the wine was made from unripe grapes, and wines made from unripe grapes are suboptimal whatever their source.

From New York Times ● May 3, 2018

This allowed researchers to extract four organic compounds present in the potsherds: citric acid, malic acid, succinic acid and tartaric acid.

From Seattle Times ● Nov. 13, 2017

The chief vegetable acids are: malic acid, in the apple, pear, cherry, &c.; citric acid, in the lemon, lime, orange, gooseberry, cranberry, strawberry, raspberry, &c.; tartaric acid, in the grape, pineapple, &c.

From The Chemistry of Food and Nutrition by A. W. Duncan

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