New insights into the physiological state of Saccharomyces cerevisiae during ethanol acclimation for producing sparkling wines
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- 作者：Anna Borrull ; Gema Ló ; pez-Martí ; nez ; Eugè ; nia Miró ; -Abella ; Zoel Salvadó ; Montse Poblet ; Ricardo Cordero-Otero ; Nicolas Rozè ; s ; nicolasrozes@urv.cat" class="auth_mail" title="E-mail the corresponding author
- 关键词：Glycogen ; ROS accumulation ; Vacuolar activity ; Sterols ; Fatty acids
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：54
- 期：Complete
- 页码：20-29
- 全文大小：927 K
文摘
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Different conditions of acclimation to ethanol of Saccharomyces cerevisiae wine cells were evaluated.
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Secondary fermentations in bottle, sparkling wine conditions, were performed.
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Carbohydrate cell reserves, vacuolar activity, fatty acid and sterol compositions were determined.
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The best acclimated cells to conduct the secondary fermentation were in semi-anaerobiosis condition in presence of sugars.