A considerable malolactic fermentation can be obtained by adding to musts some commercial active dry yeasts. An addition of thiamine may increase this phenomenon. When addition of Schizosaccharomyces pombe takes place at the end of alcoholic fermentation consequences of the metabolism of this yeast strain about organoleptic properties of wine are considerably decreased. With a well-advised utilization of these yeasts it is possible to obtain a considerable deacidification of wines.
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