An improved means of monitoring malolactic fermentation in wines by TLC-densitometry

Control of malolactic fermentation (MLF) is a critical stage of the product ion of quality wines. An improved TLC method is described for monitoring ML F. The method is simpler and more efficient than traditional paper chromato graphic methods, and can be per formed in enological laboratories. The adva ntages of the method are a short development time (less than 30 min), good separation of lactic and succinic acids (establishing the start of MLF), lo w per-sample cost, and the ease with which it can be performed by a trained enologist. A simple densitometric method for the quantification of malic a nd lactic acids in TLC is also described. These results were confirmed by c omparison with those from HPLC analysis of the wine samples.