RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 236
OP 240
DO 10.5344/ajev.1981.32.3.236
VO 32
IS 3
A1 F. Fatichenti
A1 G. A. Farris
A1 P. Deiana
A1 S. Ceccarelli
A1 M. Serra
YR 1981
UL http://www.ajevonline.org/content/32/3/236.abstract
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.