Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate.

摘要: Aims: To test degradation of malic acid content in wine by immobilized Issatchenkia orientalis KMBL 5774 cells recently isolated from Korean pomace as a acid-degrading yeast. Methods and Results: I. were using mixture oriental oak (Quercus variabilis) charcoal with sodium alginate. When the yeast observed on scanning electron microscope, efficiently surface area charcoal. A containing high level was treated cells. The HPLC analysis showed reduced to 0AE75 mg ml )1 after treatment original 8AE96 , representing 91AE6% degraded during treatment. Conclusions: immobilization yeasts alginate is useful for wines no significant increase other acids. Significance Impact study: Malic sometimes detrimental quality when present at concentrations some varieties. KMBL5774 appear be promising candidate view developing biotechnological methods reduction contents wine.