Kvasny Prum. 1967; 13(5): 104-108 | DOI: 10.18832/kp1967014

Biological degradation of acids present in must through the Schizosaccharomyces yeast.Peer-reviewed article

E. MINÁRIK, A. NAVARA

Large - scale experimental research works have been carried out to determine, whether some kinds of the Schizosaccharomyces yeast can intensify the degradation of malic acid present in the fermenting must. Our present knowledge of the mechanism of degradation and the results of practical application of the method do not allow to recommend it as a reliable biological process securing an efficient degradation of acids.
(In Czech, English summary only)

Keywords: biological degradation, acids present, must, Schizosaccharomyces yeast

Published: May 1, 1967