Deacidification of high malate must with Schizosaccharomyces pombe

American Journal of Enology and Viticulture

Volumn 49, Issue 4, 1998, Pages 408-412

  Dharmadhikari, M R ^a   Wilker, K L ^a  

^a MISSOURI STATE UNIVERSITY   (United States)

Author keywords

Alcoholic fermentation; Malic acid; Schizosaccharomyces pombe

Indexed keywords

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; DEACIDIFICATION; MALIC ACID; MUST; STRAIN IMPROVEMENT; WINE PRODUCTION;

EID: 0032467688     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (22)

1. Amerine, M. A., H. W. Berg, and W. V. Cruess. The Technology of Winemaking. 802 pp. AVI Publishing Co, Inc. Westport, Connecticut (1972).
2. Amerine, M. A., and C. S. Ough. Methods for Analysis of Musts and Wines. 341 pp. John Wiley and Sons, Inc. New York (1980).
3. Amerine, M. A., and E. B. Rossler. Wines: Their Sensory Evaluation. 230 pp. W. H. Freeman and Company, San Francisco (1976).
4. Dharmadhikari, M. R., and K. L Wilker. Deacidification of high malate juice with Saccharomyces pombe. (Abstract) Am. J. Enol. Vitic. 45:367 (1994).
5. Frayne, R. F. Direct analysis of the major organic components in grape must and wine using high performance liquid chromatography. Am. J. Enol. Vitic. 37:281-287 (1986).
6. Gallander, J. F. Deacidification of eastern table wines with Schizosaccharomyces pombe. Am. J. Enol. Vitic. 13:65-68 (1977).
7. Heerde, E., and F. Radler. Metabolism of the anaerobic formation of succinic acid by Saccharomyces cerevisiae. Arch. Microbiol. 117:269-276 (1978).
8. Kunkee, R. E. Malolactic fermentation. Adv. Appli. Microbiol. 9:235-279 (1967).
9. nd ed.) 5, Yeast Technology. A. H. Rose and J. S. Harrison (Eds.), pp 69-118, Academic Press, London (1993).
10. Munyon, J. R., and C. W. Nagel. Comparison of methods of deacidification of musts and wines. Am. J. Enol. Vitic. 28:79-87 (1977).
11. Peynaud, E. Knowing and Making Wine. pp 120-138. John Wiley & Sons, Inc. New York (1984).
12. Radler, F. Yeasts - Metabolism of organic acids. In: Wine Microbiology and Biotechnology. Graham H. Fleet (Ed.) pp 165-182. Harwood Academic Publishers (1993).
13. Rankine, B. C. Decomposition of L-malic acid by wine yeasts. J. Sci. Food Agric. 17:312-316 (1966).
14. Rankine, B. C. The importance of yeast in determining the composition and quality of wines. Vitis 7:22-49 (1968).
15. Rankine, B. C., and K. F. Pocock. Influence of yeast strain on binding of sulfur dioxide in wines, and on its formation during fermentations. J. Sci. Food Agric. 20:104-109 (1969).
16. Rodriguez, S. B., and R. J. Thornton. Rapid utilization of malic acid by a mutant of Schizosaccharomyces malidevorans. In: Proceedings of the Second International Symposium for Cool Climate Viticulture and Oenology. R. E. Smart, R. Thornton, et al. (Eds.), pp 313-315. New Zealand Society for Viticulture and Enology, Auckland, New Zealand (1988).
17. Snow, P. G., and J. F. Gallander. Deacidification of white table wines through partial fermentation with Schizosaccharomyces pombe. Am. J. Enol. Vitic. 30:45-48 (1979).
18. Thoukis, G., M. Veda, and D. Wright. The formation of succinic acid during fermentation. Am. J. Enol. Vitic. 16:1-8 (1965).
19. Volschenk, H., M. Viljoen, et al. Malolactic fermentation in grape must by a genetically engineered strain of Saccharomyces cerevisiae. Am. J. Enol. Vitic. 48:193-197 (1997).
20. Yang, H. Y. Deacidification of grape musts with Schizosaccharomyces pombe. Am. J. Enol. Vitic. 24:1-4 (1973).
21. Yang, H. Y. Effect of sulfur dioxide on the activity of Schizosaccharomyces pombe. Am. J. Enol. Vitic. 26:1-4 (1975).
22. Yokotsuka, K., A. Otaki, et al. Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccharomyces pombe and Saccharomyces cerevisiae. Am. J. Enol. Vitic. 44:371-376 (1993).