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Am. J. Enol. Vitic. 21:4:189-192 (1970)
Copyright © 1970 by the American Society for Enology and Viticulture.
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The Effect of Fumaric Acid on Malo-Lactic Fermentation

D. R. Cofran 1 and Brother Justin Meyer 1

1 Mont LaSalle Vineyards, P. O. Box 420, Nape, California 94558.

Additions of fumaric acid greater than 3 lb per 1000 gallons retarded malo-lactic fermentation in 'Malbec' and 'Pinot noir' wines. Fumaric and citric acids, as determined by paper chromatography, disappeared during the malo-lactic fermentation. There was no significant increase in lactic acid although fumarase has been reported present. All malo-lactic fermentations were carried out with Leuconostoc ciltrovorum (ML-34).

Accepted on December 7, 1970




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Effect of Simultaneous Inoculation with Yeast and Bacteria on Fermentation Kinetics and Key Wine Parameters of Cool-Climate Chardonnay
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Copyright © 1970 by the American Society for Enology and Viticulture.