A new substance of acid nature in the fermentation of grape juice by different yeasts

Abstract

A qualitative study about organic acids produced in several puré fermentations by action of eighteen differents species of yeasts, isolated from grape-juice, leads us to discover a subs- tance with acid character which has a different Rf valué of the others acids found in wines. This substance is formed during fermentation of grape-juice by any of the species of yeasts tes- ted, exept C. pulcherrima.

It was isolated employing chromatographic techniques.

We give its infra-red absorption spectrum together with other data of organic analysis.