PT  - JOURNAL ARTICLE
AU  - Emil Wick
TI  - Penetration of Yeast by Sugar during Grape Juice Fermentations
AID  - 10.5344/ajev.1968.19.4.273
DP  - 1968 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 273--281
VI  - 19
IP  - 4
4099  - http://www.ajevonline.org/content/19/4/273.short
4100  - http://www.ajevonline.org/content/19/4/273.full
SO  - Am J Enol Vitic.1968 Jan 01; 19
AB  - An experimental and kinetic study was made of grape juice fermentations to throw more light on the process by which sugar enters yeast cells.Rates of sugar consumption, yeast growth and production of alcohol and carbon dioxide were measured, and the fermentation rate data are interpreted with a mass-transfer-rate equation. The relation between the constant, ks, obtained in this way and the Fick diffusion equation constant, D, is discussed. The rate constants obtained here are compared with those reported by other workers for various diffusion systems.