RT Journal Article
SR Electronic
T1 Production of Ethanol, Acetaldehyde, and Acetic Acid in Wine by Various Yeast Races: Role of Alcohol and Aldehyde Dehydrogenase
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 107
OP 112
DO 10.5344/ajev.1988.39.2.107
VO 39
IS 2
A1 C. MilláN
A1 J. M. Ortega
YR 1988
UL http://www.ajevonline.org/content/39/2/107.abstract
AB Fermentation of sterile musts from grapes of the Pedro Ximénez 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' 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.