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bacterial acid degradation

Synonym for malolactic fermentation; look there.

Designation for the conversion of malic acid in the milder-tasting lactic acid (Latin malum = apple, lac = milk) in a wine. The process is also referred to as malolactic acid (BSA), bacterial malic acid digestion, microbial acid degradation or malolactic fermentation, as well carbon dioxide becomes free. 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 with the red wine, but in principle before one 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.

Especially white wines can be a typically buttery-creamy malolactic grade respectively. If the BSA does not work...

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