Relationship Between Fatty Acid Concentrations in Wine Yeasts and Sugar Fermentation at Different Temperatures

  • J.J. Venter Viticultural and Oenological Research Institute (VORI), Stellenbosch
  • H.J.J. van Vuuren Department of Microbiology and Department of Biometry, University of Stellenbosch
  • A. Tromp Viticultural and Oenological Research Institute (VORI), Stellenbosch
  • J.H. Randal Department of Biometry, University of Stellenbosch
DOI: https://doi.org/10.21548/10-2-2285

Abstract

The effects of temperature and fermentation stage on the cellular concentrations of unsaturated and saturated fatty acids on the fermentation abilities of four differentSaccharomyces cerevisiae wine yeasts were studied at three temperatures. The total unsaturated and saturated fatty acid concentrations were determined at six fermentation stages. Unsaturated fatty
acid concentration decreased and the concentration of saturated fatty acids increased as fermentation proceeded. Saturated fatty acid concentration of the yeast cells correlated positively with high specific fermentation rates during the later stages of fermentation in contrast to the belief that fluid membranes with high unsaturated fatty acid concentrations enhance ethanol tolerance and, therefore, fermentation performance.

Downloads

Download data is not yet available.
Published
2017-05-05
Issue
Vol. 10 No. 2 (1989)
Section
Articles

Copyright (c) 2017 South African Society for Enology and Viticulture

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.

 

In principle, the Author agrees to the following when he/she signes the copyright agreement:

I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.

 

This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.

Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.

A copy of the authors' publishers version may also be hosted on the following websites:

  • Non-commercial personal webpage or blog.
  • Institutional webpage.
  • Authors Institutional Repository.

The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI.   Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.

Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.

Articles as a whole, may not be re-published with another journal.

The following license applies:

Attribution CC BY-NC-ND 4.0