Deacidification of high malate must with Schizosaccharomyces pombe
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.
Environmental Plant Science and Natural Resources
Alcoholic fermentation, Malic acid, Schizosaccharomyces pombe
Dharmadhikari, Murli R., and K. L. Wilker. "Deacidification of high malate must with Schizosaccharomyces pombe." American journal of enology and viticulture 49, no. 4 (1998): 408-412.
American Journal of Enology and Viticulture