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Am. J. Enol. Vitic. 40:1:9-15 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
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Characterization of Hexose Uptake in Wine Strains of Saccharomyces cerevisiae and Saccharomyces bayanus

C. J. Mcclellan 1, A. L. Does 1, and L. F. Bisson 1

1 Department of Viticulture and Enology, University of California, Davis, CA 95616-5270.

The kinetics of glucose uptake was examined in three wine strains of Saccharomyces: UCD 522 (Montrachet), UCD 505 (California champagne), and Cantarelli champagne. The regulation and level of uptake activity was found to be similar to that observed for laboratory strains. Investigation of UCD 530 (Tokay), characterized as a poor fermenter, revealed that this strain lacked a major glucose transport system, the low affinity system. Glucose uptake in UCD 522 was further analyzed during fermentation of a French Colombard must. The concentration of glucose more so than the phase of growth was the main regulatory factor modulating glucose uptake activity. Cells grown in must displayed significant substrate inhibition of glucose uptake not observed in laboratory media, and overall level of uptake was greatly reduced in these cells. Thus, the uptake of sugars is dramatically decreased during vinification limiting both the speed and completeness of the fermentation, as compared to laboratory media.

Key words: hexose, Saccharomyces cerevisiae, Saccharomyces bayanus, yeast, sugar transport

Submitted on May 26, 1988






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Copyright © 1989 by the American Society for Enology and Viticulture.