2026-07-20T02:16:56Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/99962025-01-23T01:05:35Zcom_10259_4862com_10259_5086com_10259_2604col_10259_4863

Yeramian Hakim, Nadine Chaya, C. 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. application/pdf eng American Chemical Society Journal of Agricultural and Food Chemistry. 2007, V. 55, n. 3, p. 912–919 https://doi.org/10.1021/jf061990w Wine acidity Biological acidification Malic acid Alcoholic fermentation Saccharomyces cerevisiae Precursors Physicochemical variables Microbiología alimentaria Vinificación Food-Microbiology Wine and wine making l-(−)-Malic Acid Production bySaccharomycesspp. during the Alcoholic Fermentation of Wine (1) info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/closedAccess Journal of Agricultural and Food Chemistry 55 3 912 919