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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