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"BSA" is the German abbreviation for malolactic fermentation (MLF). It is a process that happens during or after alcoholic fermentation . At a temperature of about 20°C, the process is started naturally or by bacteria, that is added.
During the MLF, malic acid, a pointed and spicy acid, is turned into the softer lactic acid. A by product is carbonic acid.

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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de