TY - JOUR T1 - Commercial Trial of Winemaking Using Two Selected Starters of <em>Saccharomyces Cerevisiae</em> Which Do Not Reduce Malic Acid Content JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 236 LP - 240 DO - 10.5344/ajev.1981.32.3.236 VL - 32 IS - 3 AU - F. Fatichenti AU - G. A. Farris AU - P. Deiana AU - S. Ceccarelli AU - M. Serra Y1 - 1981/01/01 UR - http://www.ajevonline.org/content/32/3/236.abstract N2 - 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. ER -