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 …

Wines made from V. labrusca and French hybrid grapes were produced by using pure or
mixed cultures of Schizosaccharomyces pombe and Saccharomyces cerevisiae. Wines of …

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 …

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 …

Saccharomyces cerevisiae W3 and Schizosaccharomyces pombe IFO 0358 were separately
immobilized in double-layer Ca-alginate fibers. White wines were made from a high-acid …

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 …

The behavior of two selected strains of Saccaromyces cerevisiae towards malic acid was
studied during alcoholic fermentation under commercial conditions. After submitting the …

The effects of varying levels of pH, ethanol, SO2 and N sources on the deacidification activity
of Schizosaccharomyces pombe during plum must fermentation were examined. The …

A considerable malolactic fermentation can be obtained by adding to musts some
commercial active dry yeasts. An addition of thiamine may increase this phenomenon. When …

Grape musts sometimes reveal excess acidity. An excessive amount of organic acids
negatively affect wine yeasts and yeast fermentation, and the obtained wines are …