2026-07-18T11:56:48Zhttps://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 9e6e849e-5f47-4176-b233-9d5cde970263 600 Chaya, C. 64dff036-7024-4419-b3b2-8ace19d44080 Suárez Lepe, J. A. 142e4f7b-1d8d-4640-a107-481915c56a57 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 THUMBNAIL Yeramian_jafc_2007.pdf.jpg Yeramian_jafc_2007.pdf.jpg IM Thumbnail image/jpeg 4625 https://riubu.ubu.es/bitstream/10259/9996/3/Yeramian_jafc_2007.pdf.jpg 65c7835751108c1c2103c2b36c975119 MD5 3 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/9996/2/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 2 ORIGINAL Yeramian_jafc_2007.pdf Yeramian_jafc_2007.pdf Archivo cerrado application/pdf 471383 https://riubu.ubu.es/bitstream/10259/9996/1/Yeramian_jafc_2007.pdf f3894f51c925301ef92d1c808ad9841c MD5 1 10259/9996 oai:riubu.ubu.es:10259/9996 2025-01-23 02:05:35.197 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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