Abstract
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).
- Copyright 1970 by the American Society for Enology and Viticulture
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Vol 21 Issue 4
