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1 Department of Microbiology, Faculty of
Sciences, University of Córdoba, Avda. San Alberto Magno s/n, 14071 Córdoba, Spain.
Fermentation of sterile musts from grapes of the Pedro Ximénez variety by five major yeast races isolated in the Montilla-Moriles region (southern Spain) is discussed. All five yeasts excreted different amounts of acetaldehyde and acetic acid into the wine. S. cerevisiae race capensis and Torulaspora delbrueckii only excreted for the first 24 hours of fermentation, while the other three S. cerevisiae races excreted for the first 48 hours. This behavior is not related to the activity of the enzymes' alcohol and aldehyde dehydrogenase but probably to the equilibrium between their oxidized and reduced coenzymes and to the rate of uptake of reducing sugars and acetate.
Key words: alcohol dehydrogenase, aldehyde dehydrogenase, yeast
Submitted on July 9, 1987
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  F. Remize, J. L. Roustan, J. M. Sablayrolles, P. Barre, and S. Dequin Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase Appl. Envir. Microbiol., January 1, 1999; 65(1): 143 - 149. [Abstract] [Full Text]
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