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Malolactic Fermentation

  • Roger B. Boulton
  • Vernon L. Singleton
  • Linda F. Bisson
  • Ralph E. Kunkee
Chapter

Abstract

This chapter defines the malolactic fermentation and covers the practical aspects of the fermentation under winemaking conditions, including its control. The chapter also describes fundamental aspects, that is, the intermediary metabolism of the malolactic bacteria with respect to malic acid. For convenience, the taxonomy of the wine-related lactic acid bacteria, which embrace the malolactic bacteria, is also included here.

Keywords

Lactic Acid Lactic Acid Bacterium Malic Acid Pyruvic Acid Grape Juice 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Roger B. Boulton
    • 1
  • Vernon L. Singleton
    • 1
  • Linda F. Bisson
    • 1
  • Ralph E. Kunkee
    • 1
  1. 1.University of CaliforniaDavisUSA

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