RT Journal Article SR Electronic T1 A Survey of the Incidence of the Malo-Lactic Fermentation in California Table Wines JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 160 OP 163 DO 10.5344/ajev.1960.11.4.160 VO 11 IS 4 A1 John L. Ingraham A1 G. M. Cooke YR 1960 UL http://www.ajevonline.org/content/11/4/160.abstract AB Commercial samples of 144 California red wines were examined by paper chromatography in order to determine the frequency of occurrence of the malo-lactic fermentation. The fermentation was found to be very common in red table wines and less common in white table wines. The occurrence was most common in the highest quality red wines and presumably is related to their quality.