Effect of pH on malolactic fermentation in southern Italian wines
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DOI: 10.1007/s00217-018-3041-4
Abstract: This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively)… read more here.
Keywords: red tintilia; effect malolactic; fermentation southern; white falanghina ... See more keywords