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A winemaker running a paper chromatography test to determine whether a wine has completed malolactic fermentation. Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
Malic and tartaric acid are the primary acids in wine grapes. The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria.
Acid is widely used as a preservative. In red wine, Sulfurous anhydride or sulfur dioxide (SO2), in particular, is the most frequently used source. [4] Acid protects wine from bacteria by regulating the pH value, which affects the growth and vitality of yeast during fermentation. [2] Acidity also directly affects color, balance and taste. [2]
Caftaric acid is a non-flavonoid phenolic compound.. It is found in the juice of grapes [1] [2] (Vitis vinifera) and impacts the color of white wine.. It is an esterified phenolic acid, composed of caffeic acid, a hydroxycinnamate produced by plants, and tartaric acid, the principal organic acid found in grape berries.
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Esters: [2] Ethyl acetate is the most common ester in wine, being the product of the most common volatile organic acid — acetic acid, and the ethyl alcohol generated during the fermentation. Norisoprenoids, such as C13-norisoprenoids found in grape (Vitis vinifera) [8] or wine, [9] can be produced by fungal peroxidases [10] or glycosidases. [11]
Calcium tartrate, exactly calcium L-tartrate, is a byproduct of the wine industry, prepared from wine fermentation dregs. [1] [2] [3] It is the calcium salt of L-tartaric acid, an acid most commonly found in grapes. [4]