Abstract
Abstract Three strains of Saccharomyces cerevisiae were used to study the transformations of organic acids in the Vernaccia wine during flor formation. All strains exhibited similar behaviour, differing only in the activity rate. Lactic acid was completely degraded, while malic, α-ketoglutaric and fumaric acids were formed. An analysis of the chromatograms showed the presence of some quantitatively significant unidentified acids.
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