Deacidification of Grape Musts with Schizosaccharomyces Pombe

Abstract

The use of Schizosaccharomyces pombe for deacidification of grape musts was studied in Oregon. Six varieties of table wine grapes were tested during two vintage seasons, with Saccharomyces cerevisiae used as the control. Acidity was as much as 34% less in wines fermented with Sch. yeast than in wines fermented with Sac. yeast. Sch.-fermented wines showed a negative malic acid test, indicating that deacidification was due to the metabolism of malic acid by Sch. pombe.