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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| Huvudupphov: | , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Serie: | Food Technology and Biotechnology |
| Ämnen: | |
| Länkar: | http://hrcak.srce.hr/file/263249 |
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