RT Journal Article SR Electronic T1 Penetration of Yeast by Sugar during Grape Juice Fermentations JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 273 OP 281 DO 10.5344/ajev.1968.19.4.273 VO 19 IS 4 A1 Emil Wick YR 1968 UL http://www.ajevonline.org/content/19/4/273.abstract 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.