@article {Fatichenti236, author = {F. Fatichenti and G. A. Farris and P. Deiana and S. Ceccarelli and M. Serra}, title = {Commercial Trial of Winemaking Using Two Selected Starters of Saccharomyces Cerevisiae Which Do Not Reduce Malic Acid Content}, volume = {32}, number = {3}, pages = {236--240}, year = {1981}, doi = {10.5344/ajev.1981.32.3.236}, publisher = {American Journal of Enology and Viticulture}, 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.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/32/3/236}, eprint = {https://www.ajevonline.org/content/32/3/236.full.pdf}, journal = {American Journal of Enology and Viticulture} }