On the Rôle of Adenylpyrophosphatase in Alcoholic Fermentation and on the Occurrence of Trehalose during Fermentation with Maceration Juice.

Abstract

The zymase system of the living cell differs from that of maceration juice (I) by factors other than an increased adenylpyrophosphatase content. Fermentation of I with an excess of sugar gives a continuous formation of trehalose (II) between the first and second break in the fermentation curve, II is fermented with I as well as with the living yeast cell in the same manner as glucose. This partially explains the "sugar deficit" present at the 2d break.