1968 Volume 63 Issue 7 Pages 765-770
Five strains of Schizosaccharomyces pombe were selected as the strong decomposer of L-malic acid in grape juice, cut of 84 strains of 50 yeast species which had been isolated mostly from Japanese wines or musts. One of them, Schiz. pombe 0-77 was studied. It produced as much alcohol as usual wine yeast (Sacch. cerevisiae) and tolerated to higher level of SO2 and sugar concentration, but had a somewhat delayed growth rate and a higher optimal temperature than those of wine yeast.
This yeast strain was used for the fermentation of various grape and apple musts as the starters. Malic acid in the musts was the starters. Malic acid in the musts was very effectively decomposed by the yeast during the fermentation under the following conditions:(a) fermentation at 26-20°C, (b) addition of 2% starter (5% in the case of Kdshti grape musts) without eliminating native yeastflora. After the fermentation, cells of Schiz. pombe accounted for about 10% of Saccharomyces yeasts present in the grape musts (higher % in apple musts and lower % in Klbshil grape musts).
The quality of the deacidified wine prepared from acidic grapes (Black Queen) with Schiz. pombe was better than that of the control wine which was fermented with wine yeast, but the bouquett was somewhat inferior, then it was ranked after the wine which was deacidified by the malo-lactic fermentation induced with a strain of bacteria.
