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 …

Immobilized cells of Schizosaccharomyces pombe yeast were used for total or partial
deacidification of grape must. All experiments were carried out using dry immobilized yeast …

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 …

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 …

Using free yeast or yeast immobilized in double-layer Ca-alginate gel beads or strands, or
single-layer beads or strands, white table wines were made from Koshu grape musts with …

Engineered Saccharomyces cerevisiae strains over-expressing a bacterial
lacticodehydrogenase (LDH) have been described to perform mixed lactic acid-alcoholic …

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 …

Bottle-fermented sparkling wines were produced using Saccharomyces cerevisiae
immobilized within double-layer calcium-alginate beads or strands, and some factors …

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 …

The production of bottle-fermented sparkling wine using yeasts immobilized into calcium
alginate beads is reported. In particular, the concentration of cells in the gel, the kinetics of …