Slovak wine following terms: Víno bez zemepisného označenia - "Wine without geographic indication" is replacing former category of Stolové víno - Table wine. Minimum level of sugar content is 13 °NM. Víno s chráneným zemepisným označením - "Wine with protected geographic indication" - produced from grapes registered in the List of registered varieties, grown, produced and bottled in one of the Slovak wine regions, maximum yield per hectare wasn't exceeded, minimum level of sugar content was 13 °NM and it fulfills the requirements of established product specification. It can be indicated with traditional term regionálne víno if the grapes reached 15 °NM,
Acids in wine has completed one successful malolactic fermentation will almost always induce MLF in every wine stored in it from then on. While very common in citrus fruits, such as limes, citric acid is found only in very minute quantities in wine grapes. It often has a concentration about 1/20 that of tartaric acid. The citric acid most commonly found in wine is commercially produced acid supplements derived from fermenting sucrose solutions. These inexpensive supplements can be used by winemakers in acidification to boost the wine's total acidity. It is used less frequently than tartaric and malic due to the aggressive citric