Abstract
Pyruvic acid content of wine was noted from laboratory scale fermentations of grape juice. Yeast strain was found to be highly significant in determining the amount of pyruvic acid produced. The interaction of yeast strain with pH was also highly significant. Two groups of yeast may exist, having opposite response in the level of pyruvate produced for a change in pH of the substrate.
- Received October 1978.
- Revision received June 1979.
- Accepted June 1979.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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