Commercial Trial of Winemaking Using Two Selected Starters ofSaccharomyces CerevisiaeWhich Do Not Reduce Malic Acid Content
- 1 January 1981
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 32 (3) , 236-240
- https://doi.org/10.5344/ajev.1981.32.3.236
Abstract
The behavior of two selected strains of Saccaromyces cerevisiae towards malic acid was studied during alcoholic fermentation under commercial conditions. After submitting the results to a factorial analysis of variance, the consumption of malic acid by the two selected strains was seen to be negligible, especially when compared to that of the wild yeasts. In addition, fermentation proved to be more rapid, alcoholic content somewhat greater and volatile acidity lower, while quality of the wine was generally improved.Keywords
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