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Another factor which will improve the mouthfeel of wines which have gone through malolactic fermentation is the presence of ethyl lactate which will be as excessive as a hundred and ten mg/L after MLF. Grignard reagents add to the carbonyl middle. Click "Add namespaces…" to select namespaces individually. Content namespaces are meant to be used by readers as part of the encyclopedia. Administrative namespaces are meant for use by editors or by automated instruments for the administration and governance of the encyclopedia
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>High levels of VA can inhibit wine yeast and should lead to a sluggish or stuck fermentation. The enzymatic method allows for a quantitative measurement of both malic and lactic acids, however requires the expense of reagent kits and a spectrophotometer that can measure absorbance values at 334, 340, or 365 nm. Nevertheless, it may make the wine slightly "unstable" due to the rise in pH, particularly if the wine already was at the high finish of wine pH.
