@article {Mill{\'a}N107, author = {C. Mill{\'a}N and J. M. Ortega}, title = {Production of Ethanol, Acetaldehyde, and Acetic Acid in Wine by Various Yeast Races: Role of Alcohol and Aldehyde Dehydrogenase}, volume = {39}, number = {2}, pages = {107--112}, year = {1988}, doi = {10.5344/ajev.1988.39.2.107}, publisher = {American Journal of Enology and Viticulture}, abstract = {Fermentation of sterile musts from grapes of the Pedro Xim{\'e}nez variety by five major yeast races isolated in the Montilla-Moriles region (southern Spain) is discussed. All five yeasts excreted different amounts of acetaldehyde and acetic acid into the wine. S. cerevisiae race capensis and Torulaspora delbrueckii only excreted for the first 24 hours of fermentation, while the other three S. cerevisiae races excreted for the first 48 hours. This behavior is not related to the activity of the enzymes{\textquoteright} alcohol and aldehyde dehydrogenase but probably to the equilibrium between their oxidized and reduced coenzymes and to the rate of uptake of reducing sugars and acetate.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/39/2/107}, eprint = {https://www.ajevonline.org/content/39/2/107.full.pdf}, journal = {American Journal of Enology and Viticulture} }