TY - JOUR T1 - Deacidification of White Table Wines Through Partial Fermentation with <em>Schizosaccharomyces Pombe</em> JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 45 LP - 48 DO - 10.5344/ajev.1979.30.1.45 VL - 30 IS - 1 AU - Peter G. Snow AU - James F. Gallander Y1 - 1979/01/01 UR - http://www.ajevonline.org/content/30/1/45.abstract N2 - Malic acid in high acid wines was reduced by the use of Schizosaccharomyces pombe. To limit the production of off-flavors and aromas by Schiz. pombe, the yeasts were removed after a partial fermentation, and the wines were reinoculated with Saccharomyces cerevisiae. Malic acid was reduced as much as 98% by inoculating with Schiz. pombe. Average reduction of total acidity of all Schiz.-fermented wines was about 33% (range 11-46%). Sensory evaluation revealed that wines produced by partial fermentation with Schiz. pombe were judged of better quality than wines fermented only with that yeast. ER -