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Am. J. Enol. Vitic. 40:4:233-240 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
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Biological Deacidification of Wine with Schizosaccharomyces pombe Entrapped in Ca-Alginate Gel

Ildiko Magyar 1 and Ilona Panyik 1

1 Department of Enology, University of Horticulture and Food Industry, Budapest, Pf. 53, 1502, Hungary.

Schizosaccharomyces pombe cells were immobilized in a spherical Ca-alginate gel and were examined for application in red wine production. Malic acid degredation by Schiz. pombe was found not to be fully coupled to glucose fermentation. This biocatalyst was found to be suitable for deacidification of red musts and partially fermented red wine. Neither Schiz. pombe nor the alginate support system exerted undesirable effects on wine quality. Although this method is not a perfect alternative to malolactic fermentation, it can improve the acid harmony of wines with high acidity.

Key words: Schizosaccharomyces pombe, Saccharomyces cerevisiae, deacidification

Submitted on November 1, 1988




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M. Viljoen, H. Volschenk, R. A. Young, and H. J. J. van Vuuren
Transcriptional Regulation of the Schizosaccharomyces pombe Malic Enzyme Gene, mae2
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[Abstract] [Full Text] [PDF]


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Copyright © 1989 by the American Society for Enology and Viticulture.