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Abstract
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| In an attempt to increase the acidity of wine by biological means, malate-producing yeasts were selected from a collection of 282 strains isolated in different parts of Spain. Only 4% of these strains (all of which belonged to Saccharomyces cerevisiae) produced L-(-)-malic acid in the range of 0.5-1 g/L. This was formed between days 2 and 6 of alcoholic fermentation, reaching a maximum on days 3 and 4; the concentration remained stable from day 7. Malic acid production was favored by temperatures in the 18-25 °C range and by musts with a high pH and low concentrations of sugar, initial malic acid, and yeast-assimilable nitrogen. Oxaloacetic acid, a precursor of malic acid, had no influence on malate production. The precursors pyruvic and fumaric acid did, however, have a significant effect on the production of this acid in some strains. No direct relation between pyruvate and malate metabolism was observed. | |
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International
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Si |
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JCR
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Si |
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Title
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J AGR FOOD CHEM |
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ISBN
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0021-8561 |
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Impact factor JCR
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2,532 |
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Impact info
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Volume
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55 |
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Journal number
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3 |
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From page
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912 |
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To page
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919 |
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Month
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SIN MES |
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Ranking
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