PT  - JOURNAL ARTICLE
AU  - Fatichenti, F.
AU  - Farris, G. A.
AU  - Deiana, P.
AU  - Ceccarelli, S.
AU  - Serra, M.
TI  - Commercial Trial of Winemaking Using Two Selected Starters of <em>Saccharomyces Cerevisiae</em> Which Do Not Reduce Malic Acid Content
AID  - 10.5344/ajev.1981.32.3.236
DP  - 1981 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 236--240
VI  - 32
IP  - 3
4099  - http://www.ajevonline.org/content/32/3/236.short
4100  - http://www.ajevonline.org/content/32/3/236.full
SO  - Am J Enol Vitic.1981 Jan 01; 32
AB  - 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.