Abstract
Fumaric acid was found to inhibit malo-lactic fermentation in 'Pinot noir', 'Pinot Chardonnay' ,and 'Gamay Beaujolais' wines by Leuconostoc citrovorum, ML-34. It is suggested that fumaric acid used as an acidulant in certain wines may also act as a guarantee against unwanted malo-lactic fermentation. Conversely, wines in which a malo-lactic fermentation is desirable should remain free from added fumaric acid.
- Accepted January 1971.
- Published online January 1971
- Copyright 1971 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.