TY - JOUR T1 - Sugar Transport Inhibition and Apparent Loss of Activity in <em>Saccharomyces cerevisiae</em> as a Major Limiting Factor of Enological Fermentations JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 56 LP - 64 DO - 10.5344/ajev.1993.44.1.56 VL - 44 IS - 1 AU - J. M. Salmon AU - O. Vincent AU - J. C. Mauricio AU - M. Bely AU - P. Barre Y1 - 1993/01/01 UR - http://www.ajevonline.org/content/44/1/56.abstract N2 - Under enological conditions, yeast growth arrest occurs when the medium still contains high sugar concentrations. Even before this stage of fermentation, it appears as a rapid inhibition of fermentative metabolism. By taking into account the cumulative effects of the apparent loss of activity of the sugar transport system, the non-competitive inhibitory effect of ethanol on the glucose transport system, and the variation of sugar concentration along fermentation, we were able to correct experimental data of sugar transport rate in order to obtain in situ uptake activities and thus, theoretical instantaneous rate of CO2 production. This theoretical rate appears to be in close correlation with the experimental CO2 production rate, when the decay of sugar transport activity has begun, showing that sugar transport is the main limiting factor of fermentation under these conditions. ER -