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bacterial acid degradation

Bacterial (secondary) fermentation (GB)
Synonym for malolactic fermentation; look there.

Designation for the conversion of malic acid in the milder-tasting lactic acid (lat. malum = apple, lac = milk) used in the production of fruit juice, Wine and sparkling wine ( champagne. sparkling wine ) plays an alternative role. The process is also referred to as malolactic fermentation (BSA), bacterial malic acid digestion, microbial acid degradation or malolactic fermentation, as well carbon dioxide is released. It is actually not a correct one fermentation but was held earlier for it. Around 1890, the then suspected in Geisenheim active Dr. Hermann Müller-Thurgau (1850-1927) rightly bacteria as a cause. Dr. Wenzel Seifert (1862-1942) could then 1903 on Klosterneuburger Weinbauinstitut identify the acid-degrading bacterium and named it "Micrococcus malolacticus". The BSA is almost always today red wine but basically in front of you Barrique, applied. The benefits are reduction of malic acid, more fullness due to the lactic acid, less need for sulfur dioxide and better microbiological stability.


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