After optimization of the measurement conditions of glucose-induced proton movements, the
correlation between the proton nil-net exchange step and the ethanol concentration at …

The method of proton flux measurement was used in combination with simulation of the
traditional starter preparation used in Champagne to show that ethanol tolerance is strongly …

Materials and methods: The yeast'strains studied (Table) included S. cerevisiae No. 9302
(obtained from Mandom Central Research Laboratory, Osaka, Japan), S. bayanus EC 1118 …

A rapid test to evaluate the adaptive state of active dry yeast (ADY) starters used in
continuous sparkling wine production is proposed. This method is based on the …

Fermentation of glucose in ethanol by both Saccharomyces cerevisiae and S. bayanus was
studied anaerobically in batch cultures. Studies were made of kinetic and stoichiometric …

The overall kinetics of the inhibition by ethanol of growth and fermentation in
Saccharomyces cerevisiae and other yeasts is composite and depends on the contribution …

The genetic basis of ethanol tolerance was investigated in homothallic and heterothallic
ethanol-tolerant wine yeasts. All strains were diploid or nearly diploid and able to sporulate …

Selected wine yeasts were tested for their ethanol and sugar tolerance, and for their
fermentative capacity. Growth (μ) and fermentation rates (ν) were increasingly inhibited by …

CONCENTRATIONS Page 1 SUGAR UPTAKE BY THREE STRAINS OF Saccharomyces
cerevisiae DURING ALCOHOLIC FERMENTATION AT DIFFERENT INITIAL AMMONIACAL …

While unfermented grape must contains approximately equal amounts of the two hexoses
glucose and fructose, wine producers worldwide often have to contend with high residual …