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Article

Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes.

Journal of agricultural and food chemistry - 25 Mar 2009

Peinado Rafael A, Maestre Oscar, Mauricio Juan C, Moreno Juan J

Abstract excerpt

Schizosaccharomyces pombe YGS-5 and Saccharomyces cerevisiae G1 strains were used in order to develop an effective method for reducing the gluconic acid content of musts without altering the development of alcoholic fermentation or detracting from quality in the resulting wines. The best results...

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PMID: 19243129
DOI: 10.1021/jf803479r

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-19243129-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

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