2026-05-04T08:01:42Zhttps://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. Wine acidity Biological acidification Malic acid Alcoholic fermentation Saccharomyces cerevisiae Precursors Physicochemical variables 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. 2025-01-22 2025-01-22 2007-01 info:eu-repo/semantics/article 0021-8561 http://hdl.handle.net/10259/9996 10.1021/JF061990W 1520-5118 eng Journal of Agricultural and Food Chemistry. 2007, V. 55, n. 3, p. 912–919 https://doi.org/10.1021/jf061990w info:eu-repo/semantics/closedAccess American Chemical Society