@article {Cofran189, author = {D. R. Cofran and Brother Justin Meyer}, title = {The Effect of Fumaric Acid on Malo-Lactic Fermentation}, volume = {21}, number = {4}, pages = {189--192}, year = {1970}, doi = {10.5344/ajev.1970.21.4.189}, publisher = {American Journal of Enology and Viticulture}, abstract = {Additions of fumaric acid greater than 3 lb per 1000 gallons retarded malo-lactic fermentation in {\textquoteright}Malbec{\textquoteright} and {\textquoteright}Pinot noir{\textquoteright} 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).}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/21/4/189}, eprint = {https://www.ajevonline.org/content/21/4/189.full.pdf}, journal = {American Journal of Enology and Viticulture} }