RT Journal Article
SR Electronic
T1 Proton Extrusion as Indicator of the Adaptive State of Yeast Starters for the Continuous Production of Sparkling Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 219
OP 222
DO 10.5344/ajev.1990.41.3.219
VO 41
IS 3
A1 Malfeito-Ferreira, M.
A1 Guerra, J. P. Miller
A1 Loureiro, V.
YR 1990
UL http://www.ajevonline.org/content/41/3/219.abstract
AB 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 determination of an exponential constant of ethanol-enhanced passive proton diffusion across the yeast plasma membrane, which can be estimated rapidly and easily. A correlation was found (correlation coefficient = 0.929) between the enhancement constant k and the specific death rate of yeast populations (harvested at different stages of starter preparation) cultivated in tirage conditions under 5.1 ± 0.1 x 105 Pa CO2 pressure. The results support the method validity and suggest the importance of an ADY adaptation prior to tirage inoculation.