Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control

Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and International Organization of Vine Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in reduction SO2 doses controlling LAB other bacteria preserving molecular due pH effect. This article reports use at 600 mg/L wines produced with 3 varieties Vitis vinifera L. grapes (Tempranillo, Garnacha Viura) made vintages 2018, 2020 2021. Wines treated were more stable long term showed lower preservation malic both absence MLF (which reduced 0.1–0.2 units compared controls) (what additional 0.05–0.1 units). The remained very low volatile acidity contents close 0.2 or lower. These results corroborate successfully control all still types (red, white, rose) from either studied varieties.