RT info:eu-repo/semantics/article
T1 l-(−)-Malic Acid Production bySaccharomycesspp. during the Alcoholic Fermentation of Wine (1)
A1 Yeramian Hakim, Nadine
A1 Chaya, C.
A1 Suárez Lepe, J. A.
K1 Wine acidity
K1 Biological acidification
K1 Malic acid
K1 Alcoholic fermentation
K1 Saccharomyces cerevisiae
K1 Precursors
K1 Physicochemical variables
K1 Microbiología alimentaria
K1 Food-Microbiology
K1 Vinificación
K1 Wine and wine making
AB 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.
PB American Chemical Society
SN 0021-8561
YR 2007
FD 2007-01
LK http://hdl.handle.net/10259/9996
UL http://hdl.handle.net/10259/9996
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 22-feb-2025