Ergosterol Concentration of Several Different Saccharomyces cerevisiae Yeast Strains

Authors

  • Maryke Strydom Oenological and Viticultural Research Institute, Stellenbosch
  • Adrienne F. Kirschbaum Oenological and Viticultural Research Institute, Stellenbosch
  • A. Tromp Oenological and Viticultural Research Institute, Stellenbosch

DOI:

https://doi.org/10.21548/3-1-2391

Abstract

Differences in the formation of ergosterol in yeast cells have been found amongst several wine yeast strains used in South Africa. A higher ergosterol content is generally accompanied by a faster fermentation rate and results in a shortening of fermentation time. A high ergosterol concentration in the cell is not a prerequisite for maximal cell formation, but probably affects the metabolic activity of the cell. Aeration of the must during the yeast proliferation stage, brought about marked increases in ergosterol concentrations.

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Published

2017-05-12

Issue

Vol. 3 No. 1 (1982)

Section

Articles

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