Inhibition of Alcoholic Fermentation of Grape Must by Fatty Acids Produced by Yeasts and Their Elimination by Yeast Ghosts
- 1 June 1984
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 47 (6), 1246-1249
- https://doi.org/10.1128/aem.47.6.1246-1249.1984
Abstract
In a complete nutritive medium rich in sugar, such as grape must, the inhibition of alcoholic fermentation is caused by substances produced by the yeast which, acting synergistically with ethanol, are toxic to the yeasts themselves. Among these are decanoic and octanoic acids and their corresponding ethyl esters. Their adsorption by yeast ghosts permits the prevention and treatment of fermentation stoppages.This publication has 3 references indexed in Scilit:
- Relationship Between the Sterol Content of Yeast Cells and Their Fermentation Activity in Grape MustApplied and Environmental Microbiology, 1980
- Evidence for the Existence of “Survival Factors” as an Explanation for Some Peculiarities of Yeast Growth, Especially in Grape Must of High Sugar ConcentrationApplied and Environmental Microbiology, 1979
- ALCOHOL FERMENTATION - EFFECT OF TEMPERATURE ON ETHANOL ACCUMULATION WITHIN YEAST-CELLS1978