PT  - JOURNAL ARTICLE
AU  - M. Arlete Mascarenhas
TI  - The Occurrence of Malolactic Fermentation and Diacetyl Content of Dry Table Wines from Northeastern Portugal
AID  - 10.5344/ajev.1984.35.1.49
DP  - 1984 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 49--51
VI  - 35
IP  - 1
4099  - http://www.ajevonline.org/content/35/1/49.short
4100  - http://www.ajevonline.org/content/35/1/49.full
SO  - Am J Enol Vitic.1984 Jan 01; 35
AB  - A high incidence of the malolactic fermentation was found in wines from the Vila Real area (northeastern Portugal). The occurrence of this fermentation in white wines was higher than that usually referred to in the literature; however, it was lower than in red wines. The concentrations of diacetyl were significantly higher (P < 0.01) in wines which had undergone malolactic fermentation. In addition to a malolactic fermentation, the diacetyl content depended on the type and composition of the wine and winemaking conditions. In this study the diacetyl contents of red and rosé wines which had undergone malolactic fermentation were significantly different (P < 0.05). For white and red wines in which the fermentation did not occur, the diacetyl contents were not significantly different (P > 0.05).