Practical experience with the regulated bacterial malic acid decomposition in wine

Jungova, O.; Minarik, E.

Practical experience with the regulated bacterial malic acid decomposition in wine

1993

Jungova, O. | Minarik, E. (Komplexny Vyskumny Ustav Vinohradnicky a Vinarsky, Bratislava (Slovak Republic))

The malic acid content may be substantially reduced in young wines just after alcoholic fermentation and prior to racking by lyophilized Leuconostoc oenos (VINIFLORA OENOS). Conditions for successful regulated bacterial malic acid decomposition in grape wine are outlined.

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AGROVOC Keywords

acide lactique acide malique acide succinique acide tartrique acido acetico acido malico acido succinico acido tartarico biodegradation dioxyde de soufre saccharose sucrosa teneur en alcool vid vigne vin vinos

Bibliographic information

Published in

Vinohrad (Slovak Republic)

Volume 31 Issue 4 ISSN 0042-6326

Pagination

pp. 50-51

Other Subjects

Acide acetique; Biodegradacion; Bacterie malolactique; Dioxido de azufre; Acido lactico; Contenido alcoholico; Bacteria malolactica

Language

Slovak

Note

Summaries (De, En, Fr, Sk)

1 graph, 2 tables; 4 ref.

Type

Summary

In AGRIS since: 1994-08-15

Format: AGRIS AP

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Practical experience with the regulated bacterial malic acid decomposition in wine

1993

AGROVOC Keywords

Bibliographic information