PT  - JOURNAL ARTICLE
AU  - Ildiko Magyar
AU  - Ilona Panyik
TI  - Biological Deacidification of Wine with <em>Schizosaccharomyces pombe</em> Entrapped in Ca-Alginate Gel
AID  - 10.5344/ajev.1989.40.4.233
DP  - 1989 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 233--240
VI  - 40
IP  - 4
4099  - http://www.ajevonline.org/content/40/4/233.short
4100  - http://www.ajevonline.org/content/40/4/233.full
SO  - Am J Enol Vitic.1989 Jan 01; 40
AB  - 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.