Biological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine quality

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dc.contributor.authorVan Rooyen, T. J.en_ZA
dc.contributor.authorTracey, R. P.en_ZA
dc.date.accessioned2017-06-19T13:30:27Z
dc.date.available2017-06-19T13:30:27Z
dc.date.issued1987
dc.descriptionCITATION: Van Rooyen, T. J. & Tracel, R. P. 1987. Biological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine quality. South African Journal of Enology & Viticulture, 8(2):60-69, doi:10.21548/8-2-2316.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThis study investigated the possible use of Schizosaccharomyces pombe and Schizosaccharomyces malidevorans for deacidification of red wines during alcoholic fermentation, in comparison with existing deacidification practices of induced or spontaneous malolactic fermentation (MLF) in South Africa. In red must, the effect of these yeasts on alcoholic fermentation rate, rate of L-malic acid removal, as well as the effect of mixed cultures with Saccharomyces cerevisiae at different inoculum concentrations and sizes of inocula on wine quality was investigated. In white must, the effect of pure culture inocula and temperature on wine quality and production of volatile bouquet substances was also studied. Both Schizosaccharomyces spp. were found to deacidify normal concentrations of L-malic acid in musts effectively at higher growth temperatures, but the ability of Schiz. pombe was inhibited by high concentrations of Lmalic acid which was not pH dependent. Certain key volatile fermentation bouquet compounds were produced in very low quantities, which seems to be the reason for poor sensory quality wines produced by Schizosaccharomyces.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2316
dc.description.versionPublisher's versionen_ZA
dc.format.extent10 pages : illustrationsen_ZA
dc.identifier.citationVan Rooyen, T. J. & Tracel, R. P. 1987. Biological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine quality. South African Journal of Enology & Viticulture, 8(2):60-69, doi:10.21548/8-2-2316en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/8-2-2316
dc.identifier.urihttp://hdl.handle.net/10019.1/101798
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectDeacidification of wineen_ZA
dc.subjectWine qualityen_ZA
dc.subjectMalolactic fermentationen_ZA
dc.subjectSchizosaccharomyces pombeen_ZA
dc.subjectSchizosaccharomyces malidevoransen_ZA
dc.titleBiological deacidification of musts induced by yeasts or malolactic bacteria and the effect on wine qualityen_ZA
dc.typeArticleen_ZA
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