RT Journal Article
SR Electronic
T1 Effect of Grape Skin Maceration on Sterol, Phospholipid, and Fatty Acid Contents of <em>Saccharomyces cerevisiae</em> During Alcoholic Fermentation
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 119
OP 124
DO 10.5344/ajev.1998.49.2.119
VO 49
IS 2
A1 E. Valero
A1 M. C. Millan
A1 J. C. Mauricio
A1 J. M. Ortega
YR 1998
UL http://www.ajevonline.org/content/49/2/119.abstract
AB The lipid composition of Saccharomyces cerevisiae cells grown in macerated and unmacerated must was compared. Grape skin maceration altered the lipid composition of the yeast cells. The unsaturation index of fatty acids was not appreciably altered, but the sterol/phospholipid ratio was substantially lower, which suggested higher fluidity of the plasma membrane in cells grown in macerated must. As a result, the fermentative capacity of the cells was increased, biomass was decreased and no appreciable change in cellular viability was observed.