Study on Naturally-induced Malo-lactic Fermentation in NW196 Wine

NW196 grape of two crops (in summer and in winter) was used to produce grape wine. As the addition level of SO2 was 30 mg/L and total acid content of base wine was 11.6～12.6 g/L after ethanol fermentation, malolactic fermentation (MLF) started naturally through small quantity of chemical deacidification and dry grape wine of good taste and adequate acidity was produced. Such process could not only decrease wine acidity but also maintain wine color and wine flavor. The experiments proved that NW196 grape was easy for naturally-induced MLF. Using the processing techniques in the experiment, high quality dry grape wine could be made with NW196 grape of two crops.