Abstract
The behavior of two selected strains of Saccaromyces cerevisiae towards malic acid was studied during alcoholic fermentation under commercial conditions.
After submitting the results to a factorial analysis of variance, the consumption of malic acid by the two selected strains was seen to be negligible, especially when compared to that of the wild yeasts. In addition, fermentation proved to be more rapid, alcoholic content somewhat greater and volatile acidity lower, while quality of the wine was generally improved.
- Received August 1980.
- Revision received March 1981.
- Accepted March 1981.
- Published online January 1981
- Copyright 1981 by the American Society for Enology and Viticulture
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Vol 32 Issue 3
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