Abstract
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.
- Received November 1988.
- Copyright 1989 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.