Reference: Valero E, et al. (2001) Influence of skin maceration and oxygen on anaerobic fermentation of grape musts with high sugar content. Microbios 106(414):111-27

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Abstract


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.

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Journal Article | Research Support, Non-U.S. Gov't
Authors
Valero E, Millán MC, Ortega JM
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