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dc.contributor.authorMorata, Antonio
dc.contributor.authorBañuelos, María Antonia
dc.contributor.authorLópez, Carmen
dc.contributor.authorSong, Chenli
dc.contributor.authorVejarano, R.
dc.contributor.authorLoira, Iris
dc.contributor.authorPalomero, Felipe
dc.contributor.authorSuarez-Lepe, José Antonio
dc.identifier.citationMorata, A. ...[et al]. (2019). Use of fumaric acid to control pH and inhibit malolactic fermentation in wines. Food Additives and Contaminants - Part A, 37(2), 228-238.
dc.description.abstractABSTRACT Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). The use of 300–900 mg/L of fumaric acid can inhibit MLF in red wines decreasing pH by 0.2 units or more depending on the buffer capacity. When MLF was running with populations of either 7 or 8 log CFU/mL strain alpha (Oenococcus oeni) the application of 600 mg/L of fumaric acid stopped the process for more than 50 days and cells were undetected in specific media. In triangular tastings, fumaric acid was not detected at 300–600 mg/L (p < .05). In subsequent preference tests, some tasters perceived more acidity and body. Fumaric acid is a useful technological additive to improve wine microbiological stability and freshness, also allowing reduction of SO2 levels.es_PE
dc.publisherTaylor & Francises_PE
dc.sourceUniversidad Privada del Nortees_PE
dc.sourceRepositorio Institucional - UPNes_PE
dc.subjectAditivos alimentarioses_PE
dc.subjectTecnología alimentariaes_PE
dc.titleUse of fumaric acid to control pH and inhibit malolactic fermentation in wineses_PE
dc.identifier.journalFood Additives and Contaminants - Part Aes_PE
dc.description.sedeTrujillo San Isidroes_PE

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