malolactic ferm with kits?

The information on ML in the link you provided in your original message contains the following paragraph:

"What are some of the dangers of malolactic fermentation? In addition to transforming malic acid into lactic, leuconostoc oenos also transforms citric acid into acetic acid, which is the acid that gives vinegar it's distinctive flavour. This usually isn't a problem, unless the must has been treated with citric acid."

Then toward the end of your message, you state:

Good point.

Does this mean there is no naturally ocurring citric acid in vitis vinifera grape juice then? Perhaps the natural occurring quantities are low enough to be irrelevant?

jp

Jay Enterk> The information on ML in the link you provided in your original

Vinifera grapes contain 200 or 300 milligrams of citric acid per liter. See Margalit, "Concepts in Wine Chemistry," page 17. lum