RT Journal Article
SR Electronic
T1 Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 155
OP 161
DO 10.5344/ajev.2018.18068
VO 70
IS 2
A1 Ceylan Buyukkileci
A1 Aysem Batur
A1 Ali Oguz Buyukkileci
A1 Haluk Hamamci
YR 2019
UL http://www.ajevonline.org/content/70/2/155.abstract
AB Most yeast strains produce glycerol in larger quantities when cultivated at higher temperatures, which likely explains why red wines contain higher amounts of glycerol than white wines. In this work, we used a kinetic and thermodynamic approach to suggest a mechanistic explanation for this phenomenon. We began with a glycolytic model of the kinetics of the individual enzymes. The effects of temperature and ethanol on the apparent kinetics of individual enzymes were then determined and incorporated into the model. The activation energy for each enzyme was determined with the Arrhenius equation. The enzymes in the upper part of the glycolytic pathway were found to be more dependent on the temperature than those in the lower part. The model, as improved by these changes, could qualitatively simulate the ethanol and glycerol production curves and the production of more glycerol at higher temperatures. We propose that the differences in the temperature dependence of the enzymes around the glycerol branch are the reason for glycerol accumulation at higher temperatures.