title: Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.
abstract: Schizosaccharomyces pombe 1379 (ATCC 26760) yeast strain in wine substantially increases acetaldehyde and 1,1-diethoxyethane concentrations and to decreases levo-2,3-butanediol, glycerol, acetoin, and gluconic acid concentrations. In this study, S. pombe has been used for the first time to reduce gluconic acid in wine under aerobic conditions. Only acetaldehyde and acetoin exhibited significantly higher levels in the wines containing gluconic acid. The high in vitro specific activity of alcohol dehydrogenase observed may be directly related to the high production of acetaldehyde by the studied fission yeast.
authors.affiliation: Departamento Química Agrícola y Edafología, Edificio C-3, Edificio C-6, Universidad de Córdoba, Campus Universitario Rabanales, 14014 Córdoba, Spain.
authors.forename: Rafael A
authors.initials: RA
authors.lastname: Peinado
authors.forename: Juan J
authors.initials: JJ
authors.lastname: Moreno
authors.forename: Oscar
authors.initials: O
authors.lastname: Maestre
authors.forename: Jose M
authors.initials: JM
authors.lastname: Ortega
authors.forename: Manuel
authors.initials: M
authors.lastname: Medina
authors.forename: Juan C
authors.initials: JC
authors.lastname: Mauricio
mesh_terms: D000079:Acetaldehyde / Q000032:analysis; D000093:Acetoin / Q000032:analysis; D000426:Alcohol Dehydrogenase / Q000378:metabolism; D005942:Gluconates / Q000032:analysis / Q000378:metabolism*; D011108:Polymers / Q000032:analysis; D012568:Schizosaccharomyces / Q000201:enzymology / Q000378:metabolism*; D014920:Wine / Q000032:analysis* / Q000382:microbiology*
chemical_list: D005942:Gluconates; D011108:Polymers; C024617:polyol; D000093:Acetoin; D000426:Alcohol Dehydrogenase; D000079:Acetaldehyde; C030691:gluconic acid