Relationship between Organoleptic Evaluation and Malo-lactic Fermentation of Japanese Commercial Wines

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  • ぶどう酒の官能評価とマロラクチック発酵度合との関係
  • ブドウシュ ノ カンノウ ヒョウカ ト マロラクチック ハッコウ ドアイ ト

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Abstract

The rate of MLF (Ml×100/M+Ml) was calculated. M; malic acid: Ml; mol. malic acid/mol. lactic acid × lactic acid in wine.<BR>The correlation coefficient (γ) between evaluation score and MLF-rate was-0.0347 in white wines (n=45), and 0.6717 in red wines (n=31).<BR>Apparently, MLF tends to taste high evaluation in red wines.

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