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Bacterial nutrition – essential for successful malolactic fermentation

The important role played by malolactic fermentation (MLF) during the vinification process, as well as its sensorial impact on and contribution to stability, are widely recognised. Various factors which include pH, SO2, alcohol concentration and temperature have a direct influence on the extent to which the bacteria will grow and multiply to ensure the successful completion of MLF. In order to prevent problematic or a lagging MLF, it is important for bacteria to have sufficient nutrients at their disposal to grow and function optimally so as to successfully complete the MLF.

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