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	<title>PALATE PRESS &#187; buttery</title>
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		<title>Buttery bacteria: Malolactic fermentation and you</title>
		<link>http://palatepress.com/2009/11/buttery-bacteria-malolactic-fermentation-and-you/</link>
		<comments>http://palatepress.com/2009/11/buttery-bacteria-malolactic-fermentation-and-you/#comments</comments>
		<pubDate>Wed, 11 Nov 2009 04:45:03 +0000</pubDate>
		<dc:creator>Tom Mansell</dc:creator>
				<category><![CDATA[FCG]]></category>
		<category><![CDATA[Wine Spotlight]]></category>
		<category><![CDATA[buttery]]></category>
		<category><![CDATA[chardonnay]]></category>
		<category><![CDATA[malolactic acid]]></category>
		<category><![CDATA[malolactic fermentation]]></category>
		<category><![CDATA[Wine]]></category>

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		<description><![CDATA[I hope this overview has given you an idea of what's actually going on in wine during malolactic fermentation, why it's used, and how the wine world would be very different without the contributions of these heroic little bacteria.<p></p>
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