Malic acid distribution and degradation in grape must during skin contact : the influence of recombinant malo-ethanolic wine yeast strains
Date
2005
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
Wine acidity plays an important role in determining wine quality and ensuring physiochemical and microbiological stability. In high-acid wines, the L-malic acid concentration is usually reduced through bacterial malolactic fermentation, while acidulation in low-acidity wines is usually done during final blending of the wine before bottling. This study showed that skin contact did not influence the relative concentration of L-malic acid in the pulp and juice fractions from Colombard, Ruby Cabernet and Cabernet Sauvignon grape musts, with 32%-44% of the L-malic acid present in the pulp fraction. Four recombinant malo-ethanolic (ME) Saccharomyces wine yeast strains containing the malic enzyme (mae2) and malate transporter (mael) genes of Schizasaccharomyces pombe, effectively degraded the L-malic acid in both the juice and pulp fractions of all three cultivars, with a complete degradation of malic acid in the juice fraction within 2 days.
Description
CITATION: Van Staden, J., et al . 2005. Malic acid distribution and degradation in grape must during skin contact : the influence of recombinant malo-ethanolic wine yeast strains. South African Journal of Enology & Viticulture, 26(1):16-20, doi:10.21548/26-1-2114.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Wine and wine making, Wine acidity, Malic acid distribution and content, Malolactic fermentation, Wine quality
Citation
Van Staden, J., et al . 2005. Malic acid distribution and degradation in grape must during skin contact : the influence of recombinant malo-ethanolic wine yeast strains. South African Journal of Enology & Viticulture, 26(1):16-20, doi:10.21548/26-1-2114