Original research articles

Désacidification biologique des vins blancs secs par fermentation de l'acide malique par les levures

Abstract

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.

Authors


E. Carre

Affiliation : Institut d'OEnologie, Université de Bordeaux II, 351, cours de la Libération, 33405 Talence Cédex (France)

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Suzanne Lafon-Lafourcade

Affiliation : Institut d'OEnologie, Université de Bordeaux II & Institut National de la Recherche Agronomique, 351, Cours de la Libération, 33405 Talence Cédex (France)


Alain Bertrand

Affiliation : Laboratoire de Chimie Analytique, Faculté d'OEnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence (France)

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