Effect of spontaneous malolactic fermentation on the formation of organoleptic properties of red wine after ethyl alcohol removal
Malolactic fermentation, based on the conversion of malic acid to lactic acid, which leads to physicochemical and organoleptic changes, was investigated. Considering the influence of malolactic fermentation on the organoleptic profile of wine, the nature of its occurrence is of great importance. Red...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/32/bioconf_esdca2025_01009.pdf |
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