Good afternoon, Chegg. I am interested in the use of Schizosaccharomyces pombe immobilized on alginate beads. as an alternative to Saccharomyces cerevisiae for deacidification of juices with high acid content and potential production improver Of the wine. 1) The justification of why Schizosaccharomyces pombe (this technique) is better than Saccharomyces cerevisiae 2) And are there any antecedents that I can use? And if you send me links that can help me complete the questions, I would appreciate it.