Answer:
Several factors impact the initiation and progression of the malolactic fermentation. Temperature, pH, acidity, ethanol, sulfite and availability of nutrients are all important for the growth and metabolic activities of the lactic acid bacteria. The lactic acid bacteria are more fastidious in their growth requirements than the yeast. It can be challenging to get the malolactic conversion to occur at the desired time in the wine.
Step-by-step explanation:
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