A Survey of the Incidence of the Malo-Lactic Fermentation in California Table Wines
- 1 January 1960
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 11 (4) , 160-163
- https://doi.org/10.5344/ajev.1960.11.4.160
Abstract
Commercial samples of 144 California red wines were examined by paper chromatography in order to determine the frequency of occurrence of the malo-lactic fermentation. The fermentation was found to be very common in red table wines and less common in white table wines. The occurrence was most common in the highest quality red wines and presumably is related to their quality.Keywords
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