Malolactic Fermentation-a Secondary Fermentation to Enhance Quality of Grape Wines

Abstract


Pooja Nikhanj*

A variety of elements (vineyard management practices, grape composition at maturity, fermentation, and culture selection) have a part in the conversion of grapes to wine in winemaking. Wine fermentation is a complex heterogeneous microbiological process that involves the successive development of numerous yeasts and other microorganisms found in musts, such as lactic acid and acetic acid bacteria.

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