Construct · 1 fields · 1 citations

malolactic fermentation: a standalone construct

One name. One construct. A landmark on the map.

● anchor · one construct, one field Nearest construct by meaning·not indexed
malolacticfermentation1 CONSTRUCTMalolacticLONVAUD · MALIC→LACTIC

A single standalone construct; nearby constructs are located against it in the Collider. Tap a field for its definition, unit, and measures.

Enology

Bacterial conversion of sharp malic acid into softer lactic acid

Malolactic fermentation is a secondary, bacterial transformation in winemaking in which lactic acid bacteria, chiefly Oenococcus oeni, convert the sharp malic acid of grapes into milder lactic acid and carbon dioxide. It lowers total acidity, raises pH, adds microbial stability, and can contribute buttery and other aromas, which is why it is encouraged in most reds and many whites but sometimes avoided to preserve crispness. Lonvaud-Funel's 1999 Lactic acid bacteria in the quality improvement and depreciation of wine reviews the bacteria responsible and their benefits and risks. The referent is a defined enological process, not a cross-disciplinary collision.[1]

Unit
The extent of conversion of malic acid to lactic acid in wine
Recovery means
Not applicable
Measured by
Followed by the fall in malic acid (e.g. by chromatography or enzymatic assay) and the matching rise in lactic acid

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Nearby constructs

collision3 fields · 7 citationsjingle · one word, three constructsdepreciation3 fields · 3 citationsjingle · one word, three constructs

References

  1. Lonvaud-Funel, A. (1999). Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie van Leeuwenhoek, 76(1–4), 317–331. https://doi.org/10.1023/A:1002088931106

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