Additions of fumaric acid greater than 3 lb per 1000 gallons retarded malo-lactic fermentation in 9Malbec9 and 9Pinot noir9 wines. Fumaric and citric acids, as determined by paper chromatography, disappeared during the malo-lactic fermentation. There was no significant increase in lactic acid although fumarase has been reported present. All malo-lactic fermentations were carried out with Leuconostoc ciltrovorum (ML-34).
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Cofran et al. (1970) studied this question.
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