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l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines

Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diace...

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Principais autores: A. Kunicka-Styczyńska, E. Pogorzelski
Format: Artigo
Sprog:Inglês
Udgivet: Czech Academy of Agricultural Sciences 2009-06-01
Serier:Czech Journal of Food Sciences
Fag:
l-malic acid
organic acid profiles
wine yeast
saccharomyces bayanus
interspecies hybrid
Online adgang:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0047_l-malic-acid-effect-on-organic-acid-profiles-and-fermentation-by-products-in-apple-wines.php
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