Abstract
<i>Schizosaccharomyces pombe</i> cells were immobilized in a spherical Ca-alginate gel and were examined for application in red wine production. Malic acid degredation by <i>Schiz. pombe</i> was found not to be fully coupled to glucose fermentation. This biocatalyst was found to be suitable for deacidification of red musts and partially fermented red wine. Neither <i>Schiz. pombe</i> nor the alginate support system exerted undesirable effects on wine quality. Although this method is not a perfect alternative to malolactic fermentation, it can improve the acid harmony of wines with high acidity.
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