RT Journal Article
SR Electronic
T1 Control of Malo-Lactic Fermentation in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 1
OP 5
DO 10.5344/ajev.1971.22.1.1
VO 22
IS 1
A1 Andre Tchelistcheff
A1 Richard G. Peterson
A1 Mirjam Van Gelderen
YR 1971
UL http://www.ajevonline.org/content/22/1/1.abstract
AB 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.