Deacidification of White Table Wines Through Partial Fermentation with Schizosaccharomyces Pombe

Abstract

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 after a partial fermentation, and the wines were reinoculated with Saccharomyces cerevisiae. Malic acid was reduced as much as 98% by inoculating with Schiz. pombe. Average reduction of total acidity of all Schiz.-fermented wines was about 33% (range 11-46%). Sensory evaluation revealed that wines produced by partial fermentation with Schiz. pombe were judged of better quality than wines fermented only with that yeast.