Monitoring malolactic fermentation using HPLC-UV-RI
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In the malolactic fermentation, which is the second wine fermentat ion, the malic acid is
consumed by lactic acid bacteria to yield lactic acid, resulting in a reduction of the wine
fixed acidity. This fermentation can begin during the alcoholic fermentation or after its
completion. It must be controlled for improving the organoleptic characteristics and the
microbiological stability of wines. If uncontrolled, several unpleasant substances may be
formed originating loss of quality of the wine.
