Relationship between Organoleptic Evaluation and Malo-lactic Fermentation of Japanese Commercial Wines
1976 Volume 71 Issue 9 Pages 723-725
Details
1976 Volume 71 Issue 9 Pages 723-725
The rate of MLF (Ml×100/M+Ml) was calculated. M; malic acid: Ml; mol. malic acid/mol. lactic acid × lactic acid in wine.
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).
Apparently, MLF tends to taste high evaluation in red wines.
