TY - JOUR T1 - Effect of Grape Skin Maceration on Sterol, Phospholipid, and Fatty Acid Contents of <em>Saccharomyces cerevisiae</em> During Alcoholic Fermentation JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 119 LP - 124 DO - 10.5344/ajev.1998.49.2.119 VL - 49 IS - 2 AU - E. Valero AU - M. C. Millan AU - J. C. Mauricio AU - J. M. Ortega Y1 - 1998/01/01 UR - http://www.ajevonline.org/content/49/2/119.abstract N2 - 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. ER -