the genus Schizosaccharomyces use L-malic acid, and enologists have been exploring the potential of using this wine yeast for deacidifying wines instead of the traditional route of malolactic fermentation with bacteria. However, early results with Schizosaccharomyces pombe have shown a tendency of the yeast to produce off odors and unpleasant sensory characteristics in the wine. In recent years, enologists have been experimenting with a mutant strain of Schizosaccharomyces malidevorans that has so far been shown to produce less potential wine flaws and off odors. Influence of inoculation timing Winemakers differ in when they choose to inoculate their must with LAB, with some winemakers pitching the bacteria at the same time as the yeast, allowing both alcoholic and malolactic fermentations to run concurrently, while some wait till the end of fermentation when the wine is racked off its lees and into barrel, and others doing it somewhere between. For practitioners of minimalist or "natural winemaking" who choose not to inoculate with cultured LAB, malolactic fermentation can happen at any time depending on several factors such as the microbiological flora of the winery and the competing influences of these other microbes. All options have potential benefits and disadvantages. The benefits of inoculating for MLF during alcoholic fermentation include: More potential nutrients from the grape must (though the bacteria will be competing with the yeast for these) Lower sulfur dioxide and ethanol levels which can otherwise inhibit the LAB Higher fermentation temperatures which are more conducive to LAB growth and an earlier completion of MLF: The optimal temperatures for malolactic fermentation are between , while the process is significantly inhibited at temperatures below . Wine stored in the barrels in the cellar during the winter following fermentation will often have a very prolonged malolactic fermentation due to the cool cellar temperatures. Early completion of malolactic fermentation means the winemaker can make a postfermentation SO2 earlier to protect the wine from oxidation and spoilage microbes (such as Acetobacter). Since sulfur dioxide can inhibit MLF, delaying LAB inoculation till after alcoholic fermentation may mean a delay in sulfur addition till early spring when cellar temperatures warm up enough to encourage the completion of MLF. Less diacetyl production The disadvantages for early inoculation include: Wine yeast and LAB competing for resources (including glucose) and potential antagonism between the microbes Heterofermenters such as O. oeni metabolizing the glucose still present in the must and potentially creating undesirable