Influence of skin maceration and oxygen on anaerobic fermentation of grape musts with high sugar content.
Saccharomyces cerevisiae race cerevisiae was used to ferment grape musts in strictly anaerobic conditions, subjected to a prefermentative treatment of skin maceration and following a short aeration after 48 h of fermentation. Skin maceration caused an increase in the cellular phospholipid content which affected neither viability nor the fermentative capacity of the yeasts. The short aeration had no significant effect on the unsaturation index of the cellular fatty acids, although it did increase the ergosterol/phospholipid ratio. This was reflected by an increase in the growth rate, viability and fermentative capacity of the yeasts. Maceration did not increase the effect of aeration.
Valero
E
E
Department of Microbiology, Faculty of Science, University of Córdoba, Spain.
Millán
M C
MC
Ortega
J M
JM
D000693:Anaerobiosis; D050260:Carbohydrate Metabolism; D002462:Cell Membrane / Q000502:physiology*; D015169:Colony Count, Microbial; D003470:Culture Media; D005285:Fermentation / Q000187:drug effects; D010100:Oxygen / Q000494:pharmacology*; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*; D027843:Vitis / Q000378:metabolism* / Q000502:physiology
D003470:Culture Media; D010100:Oxygen