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Use of fumaric acid to control malolactic fermentation and to preserve wine acidity

Antonio Morata | Universidad Politécnica de Madrid, Spain

Use of fumaric acid to control malolactic fermentation and to preserve wine acidity

Fumaric acid has been accepted by OIV as a regulated practice in oenology: its application to inhibit malolactic fermentation (MLF) is very effective. The control of unwanted MLF is very interesting in the current global warming scenario.

Often rosé, white and sparkling wines undergo MLF that reduces acidity and freshness, producing flat wines that are also prone to microbial instability due to high pH. The use of fumaric acid controls bacterial developments, inhibits MLF, and produces wines with better acidity, lower pH, and more stable. In addition, it is possible to produce red wines without MLF, which may be of interest in preserving the acidity of wines from warm areas.

This research shows, for different varieties, wine types and vintages, how inhibition of MLF by fumaric acid produces wines with lower pH and low volatile acidity.

The lecture reproduced in this video was presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023)

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Published on 12/06/2023
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