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Temperature-An Important Influencing Factor to Malic-lactic Acid Fermentation of White Grape Wine

Xia Wang

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Abstract

The experiments of malic-lactic acid fermentation(MLF) of Xiaduoli grape wine and Changxiangsi grape wine at 15 ℃,at 20 ℃ and at 22～23 ℃were done respectively.The results suggested that the temperature was an important influencing factor to MLF of white grape wine.The optimal temperature for MLF was at 20 ℃ or above.MLF could be finished quickly under such temperature.Besides,special wine body style could be developed and wine quality improved as well.(Tran.by YUE Yang)

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What this paper is about

The experiments of malic-lactic acid fermentation(MLF) of Xiaduoli grape wine and Changxiangsi grape wine at 15 ℃,at 20 ℃ and at 22～23 ℃were done respectively.The results suggested that the temperature was an important influencing factor to MLF of white grape wine.The optimal temperature for MLF was at 20 ℃ or above.MLF could be finished quickly under such temperature.Besides,special wine body style could be developed and wine quality improved as well.(Tran.by YUE Yang)

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Available abstract

The experiments of malic-lactic acid fermentation(MLF) of Xiaduoli grape wine and Changxiangsi grape wine at 15 ℃,at 20 ℃ and at 22～23 ℃were done respectively.The results suggested that the temperature was an important influencing factor to MLF of white grape wine.The optimal temperature for MLF was at 20 ℃ or above.MLF could be finished quickly under such temperature.Besides,special wine body style could be developed and wine quality improved as well.(Tran.by YUE Yang)

Key concepts: Malolactic fermentation, Wine, Food science, Malic acid, White Wine, Fermentation, Grape wine, Wine fault

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