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    • Crop farming

    Ficha FML: Minimización de la fermentación maloláctica no querida a los vinos espumosos

    El proyecto planteaba como principal objetivo evitar la aparición de la fermentación maloláctica (FML) no deseada en vinos espumosos y encontrar un procedimiento para minimizar su aparición. La fermentación maloláctica (FML) es la conversión del ácido L-málico a L-láctico que realizan las bacterias lácticas (BL), como Oenococcus oeni. En muchos vinos, sobre todo los negros, este proceso se realiza o bien espontáneamente o bien inoculando cultivos iniciadores, para disminuir la acidez y conseguir mejoras organolépticas. Sin embargo, en la mayoría de vinos espumosos tipo Cava no se quiere realizar la FML para que el L-málico no es muy elevado y para no disminuir la acidez que organolépticamente es deseada en este tipo de vinos. Por lo tanto, el desarrollo de la FML en vinos espumosos se considerado un defecto que, además, supone pérdidas económicas importantes por la bodega ya que debe descartarse el producto.

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    Information om bidragsdetaljer

    Projekt

    Minimisation of unwanted malolactic fermentation (MLF) in sparkling wine

    Minimisation of unwanted malolactic fermentation (MLF) in sparkling wine

    Plats
    • Spain
    Författarna
    • ASSOCIACIÓ AEI INNOVI
    Syfte
    • Communication
    • Dissemination
    Filtyp
    Document
    Filstorlek
    237 kB
    Skapad på
    01-10-2020
    Ursprung språk
    Spanish
    Officiell webbplats för projektet
    Minimisation of unwanted malolactic fermentation (MLF) in sparkling wine
    Licens
    CC BY
    Nyckelord
    • Cava
    • ácido L-málico
    • fermentación maloláctica
    • vinos espumosos
    • bacterias lácticas
    • acido L-láctico

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    NANOCELLULOSE MEMBRANES FOR NUTRIENT RECOVERY

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