Production and consumption of malic acid by yeast during the fermentation of grape juice [and wines]
1984
Bravo Abad, F. | Redondo Cuenca, A. (Consejo Superior de Investigaciones Cientificas, Madrid (Spain). Instituto de Fermentaciones Industriales)
Grape juice has been fermentated by three different yeast species. Two of them, Saccharomycodes ludwigii and Saccharomyces ellipsoideus, are intented to produce malic acid. The other one, Schizosaccharomyces pombe, is used in order to decompose the L-malic acid in the grape juice. Binary yeast associations and differences among them as well as some date connected with wines production, have also been studied
Show more [+] Less [-]Bibliographic information
This bibliographic record has been provided by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
