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Influence of pH and temperature in the biosynthesis of malic acid in wines by Saccharomyces cerevisiae.

Influence of pH and temperature in the biosynthesis of malic acid in wines by Saccharomyces cerevisiae./ Influence du pH et de la température dans la biosynthèse de l'acide malique des vins par Saccharomyces cerevisiae.

Author(s) : CALDERÓN F., VARELA F., NAVASCUÉS E., et al.

Type of article: Article, Review

Summary

The results of fermentation tests at different pH levels show that biosynthesis of L-malic acid benefits from higher pH values, that is, values that theoretically are afforded by the musts of grapes grown in hot regions, in this case 3.48. The analysis of the influence of fermentation temperature show 15 °C to be the optimum value, with lower levels of malic acid production at 10 °C and 20 °C. Controlled fermentation of white wines at temperatures of around 15 °C would contribute to the production of l-malic acid by the yeast strains considered.

Details

  • Original title: Influence of pH and temperature in the biosynthesis of malic acid in wines by Saccharomyces cerevisiae./ Influence du pH et de la température dans la biosynthèse de l'acide malique des vins par Saccharomyces cerevisiae.
  • Record ID : 2002-1433
  • Languages: English
  • Source: Bull. OIV - vol. 74 - n. 845-846
  • Publication date: 2001/07
  • Document available for consultation in the library of the IIR headquarters only.

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