Tests were carried out to assess the efficacy of dry immobilized cells of Schizosaccharomyces pombe (strain G2 isolated by the Institut Coopératif du Vin – Montpellier, France) for deacidification of grape must. Before use yeasts were rehydrated for 2 hours at 35°C in a solution containing 33% grape juice and 67% of acqueous solution. Dry yeasts contained into a double layer alginate gel were added to must at the beginning of fermentation until complete or partial consumption of malic acid. Cells were then removed from the fermentation tank prior the inoculation of Saccharomyces cerevisiae for alcoholic fermentation. Sensorial evaluation and analysis of wine were then performed. Results pointed out yeast activity similar to that of not immobilised cells. Immobilized cells can conserve their deacidification activity for about 20 months when stored at 4°C. Authors suggest that the use of immobilized dry yeast cells make it possible the deacidification of wine without significant changes in its analytical characteristics. With a quick removal of cells from the fermentation must as soon as the required level of acidity is reached, no unpleasant aromas or tastes in wine can be observed. No cells are released in must from the beads. We suggest you to read rhe entire article.Original title: Malic acid consumption by dry immobilized cells of Schizosaccharomyces pombe