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Bacteria | Bourgogne wines Glossary

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Bourgogne wines Glossary

Those present in the wine may include undesirable acetic bacteria which cause acescence in the presence of oxygen and are combated by hygiene, sulphur dioxide and exclusion of air; and the desirable lactic bacteria responsible for malolactic fermentation.
Related words Acescent,acetic, Amino-acids, Volatile acidity, Acescence, Malolactic fermentation
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