It is well known that sugars glucose and fructose are the primary fermentable substrates. However, malic acid can also be fermented but to lactic acid rather than ethanol. This is especially important in red wine, WHY?
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Lactic acid bacteria (LAB) are responsible for many fermented foods such as sauerkraut, pickles and yogurt. They have also been isolated from wines at various states of vinification. In wines they are responsible for malolactic fermentation (MLF) which can be beneficial in some cases and undesirable in others.
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Malic acid is also fermentable which is used in the production of wine.
Explanation:
- There are are melo lactic acid fermentation which helps in the fermentation of malic acid into lactic acid. this is due to the different enzyme which is involved in the fermentation of malic acid which is different in case of glucose and fructose
- This lactic acid inhands is the flavour and the face of the red wine. there is noun development of genetically modified organisms for farming malic acid into lactic acid for the production of red wine.
To know more about Melo lactic acid fermentation
genetic engineering of microorganism involve in MLF of wine has ...
https://brainly.in/question/18500135
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