Relationship between fatty acid concentrations in wine yeasts and sugar fermentation at different temperatures
Date
1989
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Enology and Viticulture
Abstract
The effects of temperature and fermentation stage on the cellular concentrations of unsaturated and saturated fatty acids on the fermentation abilities of four different Saccharomyces cerevisiae wine yeasts were studied at three temperatures. The total unsaturated and saturated fatty acid concentrations were determined at six fermentation stages. Unsaturated fatty
acid concentration decreased and the concentration of saturated fatty acids increased as fermentation proceeded. Saturated fatty acid concentration of the yeast cells correlated positively with high specific fermentation rates during the later stages of fermentation in contrast to the belief that fluid membranes with high unsaturated fatty acid concentrations enhance ethanol tolerance and, therefore, fermentation performance.
Description
CITATION: Venter, J. J., et al. 1989. Relationship between fatty acid concentrations in wine yeasts and sugar fermentation at different temperatures. South African Journal of Enology & Viticulture, 10(2):44-48, doi:10.21548/10-2-2285.
The original publication is available at http://www.journals.ac.za/index.php/sajev
The original publication is available at http://www.journals.ac.za/index.php/sajev
Keywords
Fatty acid concentrations, Wine and wine making, Wine yeasts, Sugar fermentation
Citation
Venter, J. J., et al. 1989. Relationship between fatty acid concentrations in wine yeasts and sugar fermentation at different temperatures. South African Journal of Enology & Viticulture, 10(2):44-48, doi:10.21548/10-2-2285