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Physiological features of Schizosaccharomyces pombe of interest in making of white wines
Ist Teil von
European food research & technology, 2013, Vol.236 (1), p.29-36
Ort / Verlag
Berlin/Heidelberg: Springer-Verlag
Erscheinungsjahr
2013
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
This work studies the physiology of
Schizosaccharomyces pombe
strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with
Saccharomyces cerevisiae
Cru Blanc
. The induction of controlled maloalcoholic fermentation through the use of
Schizosaccharomyces
spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which
Schizo. pombe
938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with
Sacch. cerevisiae Cru Blanc
alone. The pyruvic acid concentration was significantly higher in
Schizo. pombe
fermentations. The sensorial properties of the different final wines varied widely.