PT - JOURNAL ARTICLE AU - D. R. Cofran AU - Brother Justin Meyer TI - The Effect of Fumaric Acid on Malo-Lactic Fermentation AID - 10.5344/ajev.1970.21.4.189 DP - 1970 Jan 01 TA - American Journal of Enology and Viticulture PG - 189--192 VI - 21 IP - 4 4099 - http://www.ajevonline.org/content/21/4/189.short 4100 - http://www.ajevonline.org/content/21/4/189.full SO - Am J Enol Vitic.1970 Jan 01; 21 AB - 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).