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Am. J. Enol. Vitic. 49:2:119-124 (1998)
Copyright © 1998 by the American Society for Enology and Viticulture.
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Effect of Grape Skin Maceration on Sterol, Phospholipid, and Fatty Acid Contents of Saccharomyces cerevisiae During Alcoholic Fermentation

E. Valero 1, M. C. Millan 1, J. C. Mauricio 1, and J. M. Ortega 1

1 Dept. of Microbiology. Faculty of Science, University of Córdoba, Avda. San Alberto Magno s/n, 14004-Córdoba, Spain.

MI1ORRUJ{at}UCO.ES

The lipid composition of Saccharomyces cerevisiae cells grown in macerated and unmacerated must was compared. Grape skin maceration altered the lipid composition of the yeast cells. The unsaturation index of fatty acids was not appreciably altered, but the sterol/phospholipid ratio was substantially lower, which suggested higher fluidity of the plasma membrane in cells grown in macerated must. As a result, the fermentative capacity of the cells was increased, biomass was decreased and no appreciable change in cellular viability was observed.

Key words: skin maceration, alcoholic fermentation, Saccharomyces cerevisiae

Submitted on March 6, 1997






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Copyright © 1998 by the American Society for Enology and Viticulture.