Strains of Schizosaccharomyces pombe are being increasingly investigated with regards to their grape winemaking potential either in combination with the typical production yeast, Saccharomyces cerevisiae, or in monoseptic fermentations. Their ethanol tolerance and ability to degrade L-malic acid is oenologically convenient but contrasts with the comparatively high acetic acid and acetaldehyde formation potential which is considered undesirable, especially in white winemaking. The purpose of this work was to investigate the performance of a selected S. pombe strain in monoseptic femerntations of white grape must. Traditional batch fermentations were compared with an innovative and automated fed-batch fermentation technique were sugar concentrations are kept low during fermentations to decrease sugar induced osmotic stress. Because of its known effect on growth and ethanol tolerance, the effect of Mg was also tested. While Mg supplementation was not shown to significantly influence residual values of sugars, ethanol, glycerol, organic acids and acetaldehyde, the application of the fed-batch technique led to a fundamental change in yeast physiology. While glycerol values were only slightly reduced, the fed-batch approach allowed obtaining wines devoid of acetic acid whose levels were considerable in wines produced by the traditional batch technique (0.6 g/L). The work demonstrates that the acetic acid metabolism of S. pombe is associated to sugar induced osmotic stress such as for S. cerevisiae, too, and may be controlled by application of suitable fermentation techniques for winemaking.

人们正在对粟酒裂殖酵母菌株的酿酒潜力进行研究，这些菌株可以与典型的生产酵母，酿酒酵母结合使用，也可以在单发酵中发酵。它们的乙醇耐受性和降解L-苹果酸的能力在酿酒学上是方便的，但与较高的乙酸和乙醛形成潜力形成对比，而乙酸和乙醛的形成潜力被认为是不希望的，特别是在白葡萄酒酿造中。这项工作的目的是调查选定的粟酒裂殖酵母的性能。白葡萄必须在败血症的特征中菌株。传统的分批发酵与创新的自动分批发酵技术进行了比较，发酵过程中糖浓度保持较低以减少糖引起的渗透压。由于其对生长和乙醇耐受性的已知作用，因此还测试了Mg的作用。尽管未显示出补充镁对糖，乙醇，甘油，有机酸和乙醛的残留值有显着影响，但分批补料技术的应用导致了酵母生理学的根本改变。虽然甘油值仅略有降低，但补料分批进样方法可得到不含乙酸的葡萄酒，该乙酸水平在传统分批技术生产的葡萄酒中含量可观（0.6 g / L）。粟酒裂殖酵母也与糖诱导的渗透压有关，例如酿酒酵母，并且可以通过应用合适的发酵技术进行酿酒来控制。