POST-FERMENTATION PROCESSING

Since Schizosaccharomyces utilizes L-malic acid, this yeast has been proposed as an alternative to using bacteria for deacidification of high-acid musts (Callander, 1977 Snow and Callander, 1979 Dharmadhikari and Wilker, 1998). Unfortunately, growth of some strains of S. pombe yields undesirable sensory characteristics (Callander, 1977 Snow and Callander, 1979 Yokotsuka et ak, 1993). However, Yokotsuka et al. (1993) and Silva et al. (2003) successfully applied immobilized or encapsulated cells of S. pombe, which could be easily removed after consumption of malic acid but prior to synthesis of off-flavors. Furthermore, Thornton and Rodriguez (1996) proposed using a mutant of Schizosaccharomyces malidevorans rather than S. pombe as a means to deacidify wines. 

After alcoholic and malolactic (if applicable) fermentations are complete, wines undergo further processing that potentially influences the growth of microorganisms. One of the most important spoilage issues during storage of red wines, Brettanomyces, is discussed in Section 11.2.2. 

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The Dranco process (Dry anaerobic composting) (De Baere and Six, 1988) also utilises the segregated organic fraction of MSW. This is mixed with recycled effluent, and fed to the reactor. The retention time is 18 days, and after post-fermentation processing, dewatering, and drying, the final product is marketed... 

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