2026-06-30T03:53:35Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/99962025-01-23T01:05:35Zcom_10259_4862com_10259_5086com_10259_2604col_10259_4863
Repositorio Institucional de la Universidad de Burgos
author
Yeramian Hakim, Nadine
author
Chaya, C.
author
Suárez Lepe, J. A.
2025-01-22T12:19:41Z
2025-01-22T12:19:41Z
2007-01
0021-8561
http://hdl.handle.net/10259/9996
10.1021/JF061990W
1520-5118
In an attempt to increase the acidity of wine by biological means, malate-producing yeasts were selected from a collection of 282 strains isolated in different parts of Spain. Only 4% of these strains (all of which belonged to Saccharomyces cerevisiae) produced l-(−)-malic acid in the range of 0.5−1 g/L. This was formed between days 2 and 6 of alcoholic fermentation, reaching a maximum on days 3 and 4; the concentration remained stable from day 7. Malic acid production was favored by temperatures in the 18−25 °C range and by musts with a high pH and low concentrations of sugar, initial malic acid, and yeast-assimilable nitrogen. Oxaloacetic acid, a precursor of malic acid, had no influence on malate production. The precursors pyruvic and fumaric acid did, however, have a significant effect on the production of this acid in some strains. No direct relation between pyruvate and malate metabolism was observed.
eng
Wine acidity
Biological acidification
Malic acid
Alcoholic fermentation
Saccharomyces cerevisiae
Precursors
Physicochemical variables
l-(−)-Malic Acid Production bySaccharomycesspp. during the Alcoholic Fermentation of Wine (1)
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/9996/1/Yeramian_jafc_2007.pdf
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Yeramian_jafc_2007.pdf