Selection of appropriate Schizosaccharomyces strains for winemaking.

@article{Benito2014SelectionOA,
  title={Selection of appropriate Schizosaccharomyces strains for winemaking.},
  author={Santiago Benito and Felipe Palomero and Fernando Calderon and Daniel Palmero and Jos{\'e} Antonio Su{\'a}rez-Lepe},
  journal={Food microbiology},
  year={2014},
  volume={42},
  pages={
          218-24
        }
}
This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. [...] Key ResultsOnly five strains of moderate acetic acid production lower than 0.4 g/L were obtained at the end of fermentation. Other, more specific features of this yeast genus' physiology were also studied, including urease activity and the production of pyruvic acid and glycerol. Finally, oenological suitability was determined by comparing selected… Expand Abstract

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