Abstract
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 Saccharomyces cerevisiae used as the control. Acidity was as much as 34% less in wines fermented with Sch. yeast than in wines fermented with Sac. yeast. Sch.-fermented wines showed a negative malic acid test, indicating that deacidification was due to the metabolism of malic acid by Sch. pombe.
- Accepted January 1973.
- Published online January 1973
- Copyright 1973 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.