The biochemistry of malic acid metabolism by wine yeasts – a review

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dc.contributor.authorSaayman, M.en_ZA
dc.contributor.authorViljoen-Bloom, M.en_ZA
dc.date.accessioned2017-05-22T13:40:48Z
dc.date.available2017-05-22T13:40:48Z
dc.date.issued2006
dc.descriptionCITATION: Saayman, M. & Viljoen-Bloom, M. 2006. The biochemistry of malic acid metabolism by wine yeasts – a review. South African Journal of Enology & Viticulture, 27(2):113-122, doi:10.21548/27-2-1612.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractL-Malic acid is an essential intermediate of cell metabolism and the D,L-racemic mixture is used as an acidulant in a variety of foods and beverages. In the wine industry, it plays an important role during grape must fermentation, contributing to the “fixed acidity” that is important. The latter is important in defining the quality of wine. Genetic and biochemical characterisation of the L-malate utilising pathways in several yeast species has indicated that the physiological role and regulation of L-malate metabolism differ significantly between the K(-) and K(+) yeasts. A variety of factors influence the ability of a yeast species to effectively degrade L-malate, including the conditions associated with wine fermentation and the yeast’s intrinsic ability to transport and effectively metabolise L-malate inside the cell. This paper reviews the ability of different yeast species associated with grapes and wine to degrade extracellular L-malate, and the underlying mechanisms in the differential utilisation of L-malate by different yeast species.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1612
dc.description.versionPublisher's versionen_ZA
dc.format.extent10 pages : illustrationsen_ZA
dc.identifier.citationSaayman, M. & Viljoen-Bloom, M. 2006. The biochemistry of malic acid metabolism by wine yeasts – a review. South African Journal of Enology & Viticulture, 27(2):113-122, doi:10.21548/27-2-1612en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/27-2-1612
dc.identifier.urihttp://hdl.handle.net/10019.1/101554
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.subjectMalic aciden_ZA
dc.subjectMalic acid metabolismen_ZA
dc.subjectWine qualityen_ZA
dc.subjectMalic acid -- Biochemical characterisationen_ZA
dc.titleThe biochemistry of malic acid metabolism by wine yeasts – a reviewen_ZA
dc.typeArticleen_ZA
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