Open AccessDésacidification biologique des vins blancs secs par fermentation de l'acide malique par les levures
Author(s) -
Erwan Carré,
Suzanne Lafon-Lafourcade,
Alain Bertrand
Publication year - 1983
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.1983.17.1.1783
Subject(s) - malolactic fermentation , fermentation , organoleptic , yeast , food science , wine , schizosaccharomyces pombe , chemistry , ethanol fermentation , yeast in winemaking , biology , biochemistry , bacteria , saccharomyces cerevisiae , lactic acid , genetics
A considerable malolactic fermentation can be obtained by adding to musts some commercial active dry yeasts. An addition of thiamine may increase this phenomenon. When addition of Schizosaccharomyces pombe takes place at the end of alcoholic fermentation consequences of the metabolism of this yeast strain about organoleptic properties of wine are considerably decreased. With a well-advised utilization of these yeasts it is possible to obtain a considerable deacidification of wines.