Researches concerning the malic acid content of wines during storage period

Ionel Popescu-Mitroi, Dana Radu, Felicia Stoica
In conditions of the harvest year 2005 (low real thermal balance, high amount of precipitations in vegetation period, low number of sunstroke hours in vegetation period), grapes possess at maturity low contents in sugars and high in acidity. In these conditions, wines with lower concentrations in alcohol, a high total acidity and low pH are obtained, negatively influencing the start and development of the spontaneous malolactic fermentation.

The wines obtained from Burgund mare and Cabernet Sauvignon grapes varieties a „stabilization” of the malic acid degradation dynamics was produced, by blocking the malolactic fermentation so that doesn’t take place any significant diminuation of malic acid during storage period.
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