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The relationship between grape juice composition and the progress of alcoholic and malolactic fermentation

Difficulties with alcoholic and malolactic fermentation are routinely reported and can be attributed to a diverse range of causes. Sulfur dioxide addition to bins and crushers is used to control pre-fermentation microbial activity. However, even moderate levels can negatively affect the progress of malolactic fermentation. In addition, some yeasts produce large amounts of sulfur dioxide, which is inhibitory to malolactic fermentation. This is a particular concern, as simultaneous alcoholic and malolactic fermentations are increasingly being used to reduce total fermentation time.

The focus of this investment is to better understand monitoring and management options for alcoholic and malolactic fermentation and the management of difficult fermentations.

Project date

1 Jul 2017-30 Jun 2022
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Principal investigator

Schmidt, Simon

Research organisation

Australian Wine Research Institute

Project led by

Multiple industries
Fruits Other rural industries Wine

Wine Australia

Wine Australia helps foster and encourage profitable, resilient and sustainable Australian winegrape and wine businesses by investing in research and …

Multiple industries
Fruits Other rural industries Wine
  • Location

    Australia

  • Organisation type

    Research funding body

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