The Effect of DL-Malic Acid on the Metabolism of L-Malic Acid during Wine Alcoholic Fermentation

Insufficient wine acidity can affect wine quality and stability. To overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-malic acid on wine fermentations and its influence on the final concentration of L-malic acid, natural...

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Główni autorzy:	Fabio Coloretti, Lorena Castellari, Vincenzo Tini, Sandra Rainieri, Carlo Zambonelli
Format:	Artigo
Język:	Inglês
Wydane:	University of Zagreb Faculty of Food Technology and Biotechnology 2002-01-01
Seria:	Food Technology and Biotechnology
Hasła przedmiotowe:	D-malic acid DL-malic acid L-malic acid malo-alcoholic fermentation yeast
Dostęp online:	http://hrcak.srce.hr/file/263249
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