PT  - JOURNAL ARTICLE
AU  - H. Y. Yang
TI  - Deacidification of Grape Musts with Schizosaccharomyces Pombe
AID  - 10.5344/ajev.1973.24.1.1
DP  - 1973 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 1--4
VI  - 24
IP  - 1
4099  - http://www.ajevonline.org/content/24/1/1.short
4100  - http://www.ajevonline.org/content/24/1/1.full
SO  - Am J Enol Vitic.1973 Jan 01; 24
AB  - The use of Schizosaccharomyces pombe for deacidification of grape musts was studied in Oregon. Six varieties of table wine grapes were tested during two vintage seasons, with Saccharomyces cerevisiae used as the control. Acidity was as much as 34% less in wines fermented with Sch. yeast than in wines fermented with Sac. yeast. Sch.-fermented wines showed a negative malic acid test, indicating that deacidification was due to the metabolism of malic acid by Sch. pombe.