[Yeasts of the genera Schizosaccharomyces in degradation of grapevine L-malic acid]
1992
Minarik, E. | Jungova, O. | Ruzickova, A. | Buckova, A. (Komplexny Vyskumny Ustav Vinohradnicky a Vinarsky, Bratislava (Slovak Republic))
Yeasts of the genera Schizosaccharomyces (pompe, malidevorans, acidodevoratus) are able to decompose, completely or partly, L-malic acid in grape must by malo-alcoholic fermentation supposing all other original microorganisms of the must are inactivated or eliminated, first of all Saccharomyces sp., prior to fermentation. The alcoholic fermentation activity is limited. Laboratory experiments will be extended to large scale fermentations in the winery in order to test optical properties of the wines with high acidity fermented and deacidified by Schizosaccharomyces sp.
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