Degradation of malic acid in wine by immobilized<i>Issatchenkia orientalis</i>cells with oriental oak charcoal and alginate

Abstract

Malic acid is sometimes detrimental to the quality of wines when present at high concentrations in some varieties. The immobilized I. orientalis KMBL5774 cells appear to be a promising candidate in view of developing biotechnological methods for reduction of malic acid contents in wine.