Abstract
Trials were conducted to reduce the acidity in high malate Vignoles must using Schizosaccharomyces pombe (G2) and EC-1118 yeast strains, alone and in combination. The Schiz. pombe G2 strain metabolized nearly all of the malic acid but the resulting wines had higher levels of ethyl acetate and acetaldehyde when compared with EC-1118 fermented must. Although no obvious off odor was detected, the judges found the Schiz. pombe and EC-1118 fermented wines to be different.
- Received November 1997.
- Revision received April 1998.
- Copyright 1998 by the American Society for Enology and Viticulture
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