RT Journal Article
SR Electronic
T1 Deacidification of High Malate Must With <em>Schizosaccharomyces pombe</em>
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 408
OP 412
DO 10.5344/ajev.1998.49.4.408
VO 49
IS 4
A1 M. R. Dharmadhikari
A1 K. L. Wilker
YR 1998
UL http://www.ajevonline.org/content/49/4/408.abstract
AB Trials were conducted to reduce the acidity in high malate Vignoles must using Schizosaccharomyces pombe (G2) and EC-1118 yeast strains, alone and in combination. The Schiz. pombe G2 strain metabolized nearly all of the malic acid but the resulting wines had higher levels of ethyl acetate and acetaldehyde when compared with EC-1118 fermented must. Although no obvious off odor was detected, the judges found the Schiz. pombe and EC-1118 fermented wines to be different.