RT Journal Article SR Electronic T1 Influence of Yeast Strain and pH on Pyruvic Acid Production during Alcoholic Fermentation JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 318 OP 320 DO 10.5344/ajev.1979.30.4.318 VO 30 IS 4 A1 Ralph A. Graham YR 1979 UL http://www.ajevonline.org/content/30/4/318.abstract AB Pyruvic acid content of wine was noted from laboratory scale fermentations of grape juice. Yeast strain was found to be highly significant in determining the amount of pyruvic acid produced. The interaction of yeast strain with pH was also highly significant. Two groups of yeast may exist, having opposite response in the level of pyruvate produced for a change in pH of the substrate.