PT  - JOURNAL ARTICLE
AU  - M. R. Dharmadhikari
AU  - K. L. Wilker
TI  - Deacidification of High Malate Must With <em>Schizosaccharomyces pombe</em>
AID  - 10.5344/ajev.1998.49.4.408
DP  - 1998 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 408--412
VI  - 49
IP  - 4
4099  - http://www.ajevonline.org/content/49/4/408.short
4100  - http://www.ajevonline.org/content/49/4/408.full
SO  - Am J Enol Vitic.1998 Jan 01; 49
AB  - 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.