This work studies the physiology of Schizosaccharomyces
pombe strain 938 in the production of white
wine with high malic acid levels as the sole fermentative
yeast, as well as in mixed and sequential fermentations
with Saccharomyces cerevisiae Cru Blanc. The induction
of controlled maloalcoholic fermentation through the use
of Schizosaccharomyces spp. is now being viewed with
much interest. The acetic, malic and pyruvic acid concentrations,
relative density and pH of the musts were
measured over the entire fermentation period. In all fermentations
in which Schizo. pombe 938 was involved,
nearly all the malic acid was consumed and moderate
acetic concentrations produced. The urea content and
alcohol level of these wines were notably lower than in
those made with Sacch. cerevisiae Cru Blanc alone. The
pyruvic acid concentration was significantly higher in
Schizo. pombe fermentations. The sensorial properties of
the different final wines varied widely
