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drop in acidity

accidental (GB)
désacidification accidentelle (F)
disacidificazione (I)

Term for an unwanted acid degradation that occurs within a short period of time due to malic acid degradation bacteria of the genus Pediococcus and Lactobacillus. This wine faults occurs due to uncontrolled or due to improper procedure to a high degree of biological acid degradation in a malolactic fermentation on. Red wines are particularly susceptible to this. An acidic fall manifests itself through strong foam formation (through increased carbonic acid ), one cloudiness and possibly also by a rancid smell with sauerkraut and yoghurt tones similar to that of Lactic acid sting, As with this, there is a fight by cooling and sulfurization of grape and mash. See also under acids,

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