Abstract
Schizosaccharomyces pombe was more resistant to sulfur dioxide than Saccharomyces cerevisiae in wine fermentation. Sch. pombe was as active in the presence of 300 ppm added SO2 as Sac. cerevisiae was in 100 ppm added SO2. Utilization of malic acid by Sch. pombe was rapid and complete, and was not affected by 300 ppm added SO2. The only effect noted was the slower starts with the higher SO2 concentrations. In a mixed culture of Sch. pombe and Sac. cerevisiae, the Sch. yeast was not overgrown by the Sac. yeast when 150 ppm or more of SO2 was added.
- Accepted December 1974.
- Published online January 1975
- Copyright 1975 by the American Society for Enology and Viticulture
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Vol 26 Issue 1
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