The Malic Acid Wine Test Kit monitors the decrease in malic acid from 500 mg/L to the completion of malolactic fermentation. No color indicates a malic acid concentration at or near 0 mg/L.
Malolactic Fermentation, the secondary fermentation in winemaking, is a method of reducing total titratable acidity by adjusting the relative concentrations of L-malic and L-lactic acids, softening the wine and allowing it to develop mellowness and full-bodiedness. This process also results in microbial stability since one of the key ingredients of spoilage is removed.
