Malic acid distribution and degradation in grape must during skin contact : the influence of recombinant malo-ethanolic wine yeast strains

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dc.contributor.authorVan Staden, J.en_ZA
dc.contributor.authorVolschenk, H.en_ZA
dc.contributor.authorVan Vuuren, H. J. J.en_ZA
dc.contributor.authorViljoen-Bloom, M.en_ZA
dc.date.accessioned2017-05-29T09:25:52Z
dc.date.available2017-05-29T09:25:52Z
dc.date.issued2005
dc.descriptionCITATION: 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.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractWine 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.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2114
dc.description.versionPublisher's versionen_ZA
dc.format.extent5 pages : illustrationsen_ZA
dc.identifier.citationVan 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:10.21548/26-1-2114en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/26-1-2114
dc.identifier.urihttp://hdl.handle.net/10019.1/101610
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectWine acidityen_ZA
dc.subjectMalic acid distribution and contenten_ZA
dc.subjectMalolactic fermentationen_ZA
dc.subjectWine qualityen_ZA
dc.titleMalic acid distribution and degradation in grape must during skin contact : the influence of recombinant malo-ethanolic wine yeast strainsen_ZA
dc.typeArticleen_ZA
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