Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Malic Acid Consumption by Dry Immobilized Cells of Schizosaccharomyces pombe

Sofía Silva, Felipe Ramón-Portugal, Patricia Andrade, Susana Abreu, Maria de Fatima Texeira, Pierre Strehaiano
Am J Enol Vitic. January 2003 54: 50-55; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.1.50
Sofía Silva
Proenol, Indústria Biotecnológica Lda., Travessa das Lages, 267, Apartado 547, 4405-194 Canelas, V.N.Gaia, Portugal
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Felipe Ramón-Portugal
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Patricia Andrade
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Susana Abreu
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Maria de Fatima Texeira
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
Pierre Strehaiano
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

Immobilized cells of Schizosaccharomyces pombe yeast were used for total or partial deacidification of grape must. All experiments were carried out using dry immobilized yeast cells instead of wet immobilized yeast cells as in previous works. Immobilized cells of Schiz. pombe were only used at the beginning of fermentation until partial or total consumption of L-malic acid. Immobilized cells were then removed from the fermentation tank and the must was re-inoculated with a commercial strain of Saccharomyces cerevisiae to achieve alcoholic fermentation. Experiments showed that in terms of kinetics, the high malate fermentation activity of the immobilized yeast cells was similar to that of the non-immobilized cells. Sensorial evaluation showed that the wines obtained using Schiz. pombe had a better organoleptic quality than the wine without deacidification. Analysis of some aromatic compounds (hydrogen sulfide, acetaldehyde, methanol, isopropanol, amyl and iso-amyl alcohols) at the end of the alcoholic fermentation did not show a significant difference in comparison to the control fermentation. Deacidification activity of immobilized yeast cells was maintained for at least 20 months after their encapsulation, at which point they were stored at 4°C. Alginate bead quality tests showed that immobilized cells could be recycled up to five times without liberation of yeast cells into wine must.

  • Schizosaccharomyces pombe
  • Saccharomyces cerevisiae
  • deacidification
  • immobilized yeast
  • alcoholic fermentation

Acknowledgments: The authors thank Sarah Kartalia for help with the English text and also thank the cellars Primavera, Quinta da Carvalhosa, and Quintas de Melgaçone in Portugal, three French cellars, and Luis Cerdeira of Comissao de Viticultura de Regiao des Vinhos Verdes for participation in this work.

  • Copyright 2003 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

Forgot your user name or 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.

Forgot your user name or password?

PreviousNext
Back to top

Vol 54 Issue 1

  • Table of Contents
  • Table of Contents (PDF)
  • Index by author
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Malic Acid Consumption by Dry Immobilized Cells of Schizosaccharomyces pombe
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Malic Acid Consumption by Dry Immobilized Cells of Schizosaccharomyces pombe
Sofía Silva, Felipe Ramón-Portugal, Patricia Andrade, Susana Abreu, Maria de Fatima Texeira, Pierre Strehaiano
Am J Enol Vitic.  January 2003  54: 50-55;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.1.50

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Malic Acid Consumption by Dry Immobilized Cells of Schizosaccharomyces pombe
Sofía Silva, Felipe Ramón-Portugal, Patricia Andrade, Susana Abreu, Maria de Fatima Texeira, Pierre Strehaiano
Am J Enol Vitic.  January 2003  54: 50-55;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.1.50
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography
  • N, P, and K Supply to Pinot noir Grapevines: Impact on Vine Nutrient Status, Growth, Physiology, and Yield
  • Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
Show more Article

Similar Articles

AJEV Content

  • Current Volume
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire