Continuous deacidification of wine by immobilized Schizosaccharomyces pombe cells: evaluation of malic acid degradation rate and analytical profiles

Abstract

Schizosaccharomyces pombe cells entrapped in Ca alginate gel were used under continuous fermentation conditions to evaluate the extent of malic acid degradation at different dilution rates (D, h−1) and the analytical profiles of wines obtained. Gel entrapped cells caused the deacidification of wine without affecting the analytical profiles. Maximum deacidification rate was obtained at 0.076 h−1D while higher dilution rates (up to 0.100 h−1D) resulted in a clear reduction of activity. At D‐value of 0.055 h−1, the deacidification activity remained constant during the observation period of 360 h.