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A note on deacidification activity of Schizosaccharomyces pombe in plum must of variable compositions
Author(s) -
Joshi V.K.,
Sharma P.C.,
Attri B.L.
Publication year - 1991
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1991.tb02953.x
Subject(s) - wine , yeast , fermentation , chemistry , food science , schizosaccharomyces pombe , ethanol , ammonium , biochemistry , botany , biology , saccharomyces cerevisiae , organic chemistry
The effects of varying levels of pH, ethanol, SO 2 and N sources on the deacidification activity of Schizosaccharomyces pombe during plum must fermentation were examined. The deacidification activity of the yeast was rapid at pH 3·0–4·5 but was adversely affected at pH 2·5 in the initial stages of wine fermentation. Plum must with 150 ppm SO 2 was effective in enhancing the activity, while the major effect of higher SO 2 concentration in the must was the slower start of the process. The addition of ammonium sulphate in must enhanced the acid reduction. The deacidification activity of the yeast was quite susceptible to higher concentrations of ethanol (5–15%). The colour of the wine depended on the quantity of acid utilized by the yeast and the phenomenon was reversible. Red colour units of the wine were positively correlated with acidity, whereas blue and yellow units were inversely related to this character.