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The Effect of DL-Malic Acid on the Metabolism of L-Malic Acid during Wine Alcoholic Fermentation
D-malic acid DL-malic acid L-malic acid
2009/3/20
Insufficient wine acidity can affect wine quality and stability. To,overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-ma...
Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification
wine yeast Saccharomyces cerevisiae Schizosaccharomyces pombe
2014/3/10
Industrial wine yeasts Saccharomyces cerevisiae Syrena, an interspecies hybrid (S. cerevisiae × S. bayanus) HW2-3 and Schizosaccharomyces pombe met 3–15 h+>/sup> were examined to determine changes in ...