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Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
Benito Saez, Santiago and Palomero Rodriguez, Felipe and Morata Barrado, Antonio and Calderon Fernandez, Fernando and Palmero Llamas, Daniel and Suarez Lepe, Jose Antonio
Physiological features of Schizosaccharomyces pombe of interest in the making of white wines.
"European Food Research and Technology", v. 236
||Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
Benito Saez, Santiago
Palomero Rodriguez, Felipe
Morata Barrado, Antonio
Calderon Fernandez, Fernando
Palmero Llamas, Daniel
Suarez Lepe, Jose Antonio
|Título de Revista/Publicación:
||European Food Research and Technology
||E.U.I.T. Agrícolas (UPM)
||Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola [hasta 2014]
|Creative Commons Licenses:
||Recognition - No derivative works - Non commercial
This work studies the physiology of Schizosaccharomyces
pombe strain 938 in the production of white
wine with high malic acid levels as the sole fermentative
yeast, as well as in mixed and sequential fermentations
with Saccharomyces cerevisiae Cru Blanc. The induction
of controlled maloalcoholic fermentation through the use
of Schizosaccharomyces spp. is now being viewed with
much interest. The acetic, malic and pyruvic acid concentrations,
relative density and pH of the musts were
measured over the entire fermentation period. In all fermentations
in which Schizo. pombe 938 was involved,
nearly all the malic acid was consumed and moderate
acetic concentrations produced. The urea content and
alcohol level of these wines were notably lower than in
those made with Sacch. cerevisiae Cru Blanc alone. The
pyruvic acid concentration was significantly higher in
Schizo. pombe fermentations. The sensorial properties of
the different final wines varied widely.
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