Schizosaccharomyces malidevorans

Thornton, R. J., Rodriguez, S. B. (1996) Deaddification of red and white wines by a mutant of Schizosaccharomyces malidevorans under commercial winemaking conditions. Eood Microbiology, 13, 475 82. 

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. 

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