Abstract
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. pombe was found not to be fully coupled to glucose fermentation. This biocatalyst was found to be suitable for deacidification of red musts and partially fermented red wine. Neither Schiz. pombe nor the alginate support system exerted undesirable effects on wine quality. Although this method is not a perfect alternative to malolactic fermentation, it can improve the acid harmony of wines with high acidity.
- Received November 1988.
- Copyright 1989 by the American Society for Enology and Viticulture
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Vol 40 Issue 4
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